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Ethiopian Mild Lamb Stew Recipe - Alicha Siga

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Published on May 5, 2012

http://www.howtocookgreatethiopian.com
This slide show explains how to make Alicha Sega Wat dish. This is not a fast dish to make, so prepare yourself...
You can press pause on the slide show at anytime to catch a recipes instruction card.

Wat, wet, or wot or tsebhi is an Stew or Curry which may be prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh, a seasoned clarified butter.

Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, often in quantities that might seem excessive by modern Western standards, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.

Wats are traditionally eaten with Injera, a spongy flat bread made from the millet-like grain known as teff. Doro wat is one such stew, made from chicken and hard boiled eggs.....
To find out more about Ethiopian cooking culture simple visit: http://www.howtocookgreatethiopian.com

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