Wat

This cookbook by Marlena Spieler has excellent Jewish recipes along with learning about Jewish cooking from different cultures.

Wats, I learnt, are long-simmered Ethiopian stews; often made for Shabbat. 

Given the Ethiopian origin, they are typically served with injera, the Ethiopian flat bread (which is beyond the production abilities of somerville kitchen).

An easy recipe, worth trying given how full of flavours it is.

The base is: 6 - 8 chopped onions, 6 chopped garlic cloves and 2 tsp chopped ginger, cooked in 6 Tbsp oil.

Add 1 cup water and a 400g chopped tomatoes can. Boil and let reduce for 10 minutes.

Now add a chicken cut into 8 pieces along with a hybrid of spices:

6 cardamom pods
0.5 tsp turmeric
pinch of salt, cinnamon, ground cloves, grated nutmeg and cayenne pepper.

Simmer for one hour - delicious.

But wait, the most interesting aspect of this wat is the boiled eggs.

Add 4 hard boiled eggs into the sauce at the end, just to warm up. 



Now you can serve.