Wat (Ethiopian and Eritrean cuisines): Wat (or wet), also known as tsebhi in Tigrigna (*), is a type of stew common in Ethiopia and Eritrea.
It is usually based on legumes, various vegetables or meats such as chicken, beef or lamb and hard-boiled eggs. Everything is seasoned with a mixture of spices and butter, or bérbéré (chilli powder).
The wat is served on injera, a pancake made from teff flour, a cereal from the Hauts-Pl...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.