Ethiopian Wat (good tempeh recipe)

[Guest guest]

Ethiopian Wat

 

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

made with chick*n. 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

 

 

 

 

 

[Guest guest]

Thank you for posting this. I can see an Abbott & Costello routine

starting with " What's Wat?? "

 

I recently bought some Tempeh, having never tried it before. After my

sister told her entire family refuses to eat it, I have been afraid

to try it!! Ha Ha!! Since I adore very hot & spicy foods, this will

be my first try.

 

Janis

, Renuka Singh

<rsingh7567 wrote:

>

> Ethiopian Wat

>

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

> made with chick*n. 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

>

>

>

>

>

>