Wot (dish)
Wot or Wat ( Amharic ወጥ wäṭ ) is the collective term for various sauces in Ethiopian cuisine .
There are both meat-based and vegetarian wots. The sauces are usually based on legumes such as lentils , peas , beans or chickpeas . Wots with meat usually contain beef or chicken, but goat, camel or lamb are also used. Since the Ethiopian Orthodox Church and Islam, which together make up almost 80 percent of the population of Ethiopia , prohibit the consumption of pork, pork is an uncommon 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, chickpea flour, berbere , onions, garlic, salt and water)
- Doro Wot (consisting of chicken, carrots, leek, boiled eggs, garlic and berber)
- Siga Wot (consisting of beef, onions, garlic, ginger, berbere, salt and water)
Wot is typically served on injera , a fluffy flatbread from Ethiopian cuisine. Vegetarian wots are also served with meat and fried or steamed vegetables. Wots that use plenty of Berbere are spicy. Sometimes dishes are available in restaurants in two degrees of sharpness: kay = spicy and alicha = mild. Ethiopian honey wine ( Tej ) is occasionally served with the meal.