World Library  
Flag as Inappropriate
Email this Article

Wat (food)

Article Id: WHEBN0001995890
Reproduction Date:

Title: Wat (food)  
Author: World Heritage Encyclopedia
Language: English
Subject: Ethiopian cuisine, Habesha people, List of African cuisines, Amhara people, Injera
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Wat (food)

Wat
Alternative names Tsebhe
Type Stew or curry
Place of origin Ethiopia and Eritrea
Main ingredients Meat (chicken, beef, or lamb), vegetables, niter kibbeh, spices
Cookbook: Wat 

Wat, we̠t’, wot (Amharic: ወጥ, IPA: ) or tsebhi (Tigrinya: ጸብሒ, IPA: ) is an Ethiopian and Eritrean stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.

Overview

Typical serving of wat

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, often in quantities that might seem excessive by modern Western standards, 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. Doro wat is one such stew, made from chicken and sometimes hard-boiled eggs; the ethnologist Donald Levine records that doro wat (Amharic: ዶሮ ወጥ dōrō we̠t’, Tigrinya: ደርሆ ጸብሒ derhō tsebhi) is the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera.[1] Another is siga wat, (Ge'ez: ሥጋ śigā) made with beef.

Doro wat is a popular dish in Ethiopian restaurants in the United States, of which there are hundreds.[2] It has been depicted in US-American popular culture, such as the TV series The Mindy Project (season 1, episode 4) and the motion picture Along Came Polly.

See also

Notes

  1. ^ Levine, Donald N. Wax and Gold: Tradition and Innovation in Ethiopian Culture (Chicago: University Press, 1972), p. 132.
  2. ^ See http://www.ethiopianrestaurant.com/Ethiopian_Restaurants_in_America.pdf
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.