Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow-cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually
niter kibbeh) is then added, and the onions and other aromatics are
sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew. Wat is traditionally eaten with
injera, a spongy
flat bread made from the
millet-like grain known as
teff. There are many types of wats. The popular ones are doro wat and siga wat (Amharic: ሥጋ
śigā), made with beef.
Doro wat Doro wat (, ), is a spicy stew made of chicken. The cooking often (but not always) includes the addition of peeled but undivided
hard-boiled egg. It is the most popular traditional food in Eritrea and Ethiopia. Considered the national dish, it is the food of choice during formal and informal gatherings, eaten together as part of a group who share a
communal bowl and basket of injera. It is eaten only on special occasions since it takes approximately 10 hours to prepare adequately.
Sanbat wat A
Jewish version of doro wat, called "sanbat wat" (Sabbath wat), is eaten by the
Beta Israel (
Ethiopian Jews). Sanbat wat is a traditional
Shabbat dish. In order to avoid
mixing of meat and dairy, vegetable oil can be used as a
pareve substitute in lieu of niter kibbeh. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.
Misir wat Misir wat is a lentil stew; its key ingredients include split red lentils, garlic, onions, and spices. It is a popular
vegan dish, and in high demand during fasting periods for Orthodox Christians. ==See also==