Cultured Palate: International Dishes from Ethiopia
| May 9, 2018
5. Wat
Wat is a catchall name for any stew made from meat or vegetables that’s served atop injera. The name can change depending on the protein or vegetables used – for example, doro wat is wat made with chicken and hard-boiled eggs. Wat always starts with a base of slow-cooked onions, which eventually break down and thicken the stew. Meat and vegetables are sautéed in niter kibbeh and spices; berbere is a popular spice mix throughout Ethiopia that’s often used to flavor wat. A typical Ethiopian meal will contain a few different types of wats. On days where Ethiopian Orthodox Christians abstain from meat and dairy, vegan wats are served instead.
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