Ingredients with Measurements:
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon berbere spice mix
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 cups vegetable broth
- 4 medium potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
2. Add garlic and ginger and cook for another minute.
3. Add berbere spice mix, cumin, coriander, turmeric, cinnamon, cardamom, cloves, and nutmeg. Cook for 2-3 minutes, stirring constantly.
4. Add vegetable broth and bring to a boil.
5. Add potatoes and reduce heat to low. Cover and simmer for 20-25 minutes or until potatoes are tender.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 35g
Protein: 4g
Fiber: 5g
Substitutions for ingredients:
- Berbere spice mix can be substituted with chili powder or paprika.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add carrots, peas, or other vegetables to the dish.
- Use sweet potatoes instead of regular potatoes.
- Add chicken or beef for a meatier version.
Tips and tricks:
- Make sure to stir the spices constantly to prevent burning.
- Adjust the amount of spices to your liking.
- Serve with injera bread for an authentic Ethiopian experience.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a side of injera bread.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Pair with a side of lentil soup or salad.
Suggested side dishes:
Injera bread or rice.
Troubleshooting advice:
If the potatoes are not tender after 25 minutes, continue to simmer until they are.
Food safety advice:
Make sure to cook the potatoes until they are fully tender to avoid any foodborne illnesses.
Food history:
Wat is a traditional Ethiopian stew that is typically made with meat, vegetables, and a variety of spices. It is often served with injera bread, which is a sourdough flatbread.
Flavor profiles:
This dish is spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with injera bread and a side of lentil soup or salad.
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