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. Wat is traditionally eaten with siga wot, a spongy flat bread made from the millet-like grain known as teff.
There are many types of wats. Eritrea and Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera. It’s a popular Vegan dish, and in high demand during fasting periods for Orthodox Christians. Sanbat wat is a traditional Shabbat dish. Food Cultures of the World Encyclopedia.
An Ethiopian misir wot recipe with red lentils and vibrant, spicy flavor”. For more information on describing licenses in RDF and attaching those descriptions to digital works, see CC REL in the Creative Commons wiki. Work would like used when attributing re-use. RDF users might be interested in our machine-readable RDF Schema. A copy is also embedded in this document.
