Wat is the classic Ethiopian stew. As with many African dishes, there are many different versions: with the addition of vegetables it becomes a Shiro Wat, chicken a Doro Wat, and spicy red lentils a Misir Wat. Injera is a kind of slightly sour crepe traditionally made from teff flour. The batter left to rest acts as a pre-fermenting agent giving it the sour taste that, along with its spongy texture, is its defining characteristic. In Ethiopia, injera is a staple that accompanies most dishes and the ideal farinaceous food to go with a stew.
Ingredients for 4 portions
- butter 20g
- onions, finely chopped 200g
- garlic, crushed fine 4g
- ginger, finely grated 10g
- berberé spice blend 20g
- tomato paste 80g
- dry white wine 40ml
- water 120ml
- seasonal vegetables, washed 270g
- hard-boiled eggs, shelled 4
- halls at will
- injera batter left to rest one day 170ml
- teff flour 130g
- halls 2g
- baking powder 10g
- sparkling water 170ml
- beaten egg 1
- butter 20g
Preparation
Mix the batter, teff flour, salt, and baking powder, add the beaten egg and carbonated water, and stir to mix everything together.
Heat a knob of butter in a large, heavy-bottomed skillet. Pour a thin layer of batter into the pan, covering the bottom. Let it cook without it taking on color. As soon as bubbles begin to form, cover the pan with a lid to complete steaming.
Remove the injera from the pan and place it on a plate. Roll it up and set it aside until it is time to serve.
Heat canola oil in a frying pan and sauté chopped onions until translucent.
Add the garlic,ginger, berberé spice mixture and tomato paste and continue to sauté for another 5 minutes.
Pour in the wine and water and bring to a boil. Reduce the heat and simmer gently for 5 minutes, until the liquid has reduced.
Add vegetables and complete cooking on low heat for 10-15 minutes. During the last 5 minutes of cooking, add the shelled eggs to get them warm inside as well.
Adjust the seasoning to your taste with salt and pepper and serve the wat hot accompanied by injera.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.