Wat (flat)
The wat or wet , so known under the name of tsebhi in Tigrigna, is a type of common ragout in Ethiopia and Érythrée. It is usually containing leguminous plants, of various vegetables or meats such as the Poulet, the Bœuf or the Agneau and seasoned of a mixture of spices and Beurre, or Bérbéré.
The wat is been useful on the Injera, a crèpe made containing Teff.
source
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Bea Sandler : The African Cookbook. Diane & Leo Dillon (Illust.). New York: Carol Publishing Group, 1993, (consulted electonic version on June 16th, 2007) < http://www.africa.upenn.edu/Cookbook/Ethiopia.html#DORO%20WAT >
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