Difference between revisions of "Wat Spices"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Ethiopian ([^cC])(.*)\]\]" to "Category:Ethiopian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Soups Recipes" to "Category:Soup Recipes") |
||
| Line 19: | Line 19: | ||
[[Category:Berbere Recipes]] | [[Category:Berbere Recipes]] | ||
[[Category:Ethiopian cuisine]] | [[Category:Ethiopian cuisine]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Turmeric Recipes]] | [[Category:Turmeric Recipes]] | ||
Revision as of 14:27, 10 May 2012
Description
Ingredients
- 6 Long peppers
- 3 tbl black pepper
- 3 tbl Whole cloves
- 1 Long nutmeg
- A pinch of turmeric
Directions
- A wat is a traditional Ethiopian stew, spiced either with berbere or this simpler blend of spices. The recipe below is taken from A Safari of African Cooking by Bill Odarty.
- Roast spices over a low flame. Pound them in order to break up big pieces.
- Place a pinch of turmeric on the grinding stone and grind until a yellow coating of turmeric is spread over the working surface. Grind all the other spices together on the yellow grinding stone. These spices are added to the wat towards the end of cooking.
