Ethiopian Wat

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Ethiopian Wat

 

 

What's wat? It's Ethiopian stew and is traditionally

made with chicken. It's also very hot and spicy) so

take care in adding the seasonings -you may want to

cut back a little on the cayenne.

 

2 tablespoons olive oil

2 cups finely chopped shallots

1 pound tempeh, cut into 1-inch slices

3/4 teaspoon or less cayenne, according to taste

1 tablespoon tomato paste

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

1/8 teaspoon ground turmeric

Freshly cooked white rice

1/4 cup ground roasted peanuts

 

 

Heat 1 tablespoon of the oil in a large saucepan over

medium heat. Add the shallots and cook until golden,

about 5 minutes. Remove the shallots from the pan with

a slotted spoon and set aside. In the same pan, heat

the remaining tablepoon oil over medium-high heat. Add

the tempeh pieces and cook 5 to 10 minutes, turning,

until lightly browned on all sides. Remove from the

heat. Add the reserved shallots, cayenne, tomato

paste, salt, cumin, cinnamon, cardamom, nutmeg, and

turmeric, and mix well. Add 2 cups water and heat the

mixture to boiling. Lower the heat, cover; and simmer

for 30 minutes or until the flavor has developed.

Serve hot over rice, sprinkled with ground peanuts.

 

Serves 6

 

 

 

 

Some Like It Hot:

200 Spicy Vegetarian Recipes from Around the World

by Robin Robertson

 

 

 

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