Wat (food)

Wot ( Amharic ወጥ Waet ) is the collective term for various sauces of Ethiopian cuisine.

There are both meat-based and vegetarian Wots. The basis of the sauces are usually pulses such as lentils, peas, beans, or chickpeas. Wots with meat often contain beef or chicken meat, but also goats, camel or lamb may be used. Since the Ethiopian Orthodox Church, which belong to 43.5 percent of the Ethiopians, as well as Islam forbid the consumption of pork, pork is unusual as part of Wots.

Common types of Wot

• Misir Wot (consisting of oil, red lentils, onions, garlic, turmeric, water and salt)
• Shiro Wot (consisting of oil, flour, berbere, onions, garlic, salt and water)
• Doro Wot (consisting of chicken, carrots, leeks, boiled eggs, garlic, peanuts and Berbere )
• Siga Wot ( consisting of beef, onions, garlic, ginger, Berbere, salt and water )

Wot is typically served on injera, an airy flatbread of Ethiopian cuisine. In addition to sufficient Wots vegetarian meat and fried or steamed vegetables. Wots are usually very sharp, since plenty Berbere is used. Although they ( kay = sharp and Alicha = mild) are available in two sharpening, both for the European palates used to. To mitigate the sharpness a little, occasionally Ethiopian honey wine ( Tej ) is served at Wot.