Ingredients with Measurements:
- 2 cups of red onions, chopped
- 1/4 cup of vegetable oil
- 1 tablespoon of berbere spice
- 1/2 teaspoon of salt
- 2 cups of water
- 1 tablespoon of tomato paste
- 1 tablespoon of garlic, minced
- 1 tablespoon of ginger, minced
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground allspice
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions and sauté for 5-7 minutes until they are soft and translucent.
3. Add the berbere spice, salt, garlic, ginger, cardamom, cinnamon, cloves, and allspice. Stir well to combine.
4. Add the water and tomato paste to the pot and stir well.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the wat for 30-40 minutes, stirring occasionally, until the onions are very soft and the sauce has thickened.
7. Serve the wat hot with injera bread or rice.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 15g
Protein: 2g
Sodium: 310mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- If you don't have berbere spice, you can substitute with a mixture of paprika, cumin, coriander, and cayenne pepper.
- You can use any type of onion in this recipe, but red onions have a sweeter flavor that works well with the spices.
Variations:
- You can add diced potatoes or carrots to the wat for a heartier dish.
- For a vegetarian version, omit the vegetable oil and use water or vegetable broth to sauté the onions.
Tips and tricks:
- Be sure to stir the wat occasionally while it simmers to prevent it from sticking to the bottom of the pot.
- Adjust the amount of berbere spice to your taste. If you prefer a milder flavor, use less spice.
Storage instructions:
Store leftover wat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the wat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the wat in a large bowl with injera bread or rice on the side.
Garnishes:
Garnish the wat with fresh cilantro or parsley.
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
Injera bread or rice are traditional side dishes for wat.
Troubleshooting advice:
- If the wat is too thick, add a little more water to thin it out.
- If the wat is too spicy, add a little more tomato paste or a pinch of sugar to balance the flavors.
Food safety advice:
Be sure to cook the onions until they are very soft and the sauce has thickened to ensure that the dish is fully cooked and safe to eat.
Food history:
Wat is a traditional Ethiopian stew that is typically made with meat or vegetables and a spicy sauce. Onions are a common ingredient in many Ethiopian dishes.
Flavor profiles:
This dish has a spicy, savory flavor with a hint of sweetness from the onions.
Serving suggestions:
Serve the wat family-style in a large bowl with injera bread or rice on the side.
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