March 9, 2010
Wat what? It's thick Ethiopian stew. Wats come in all sorts of flavors. Eric and I made a simple red lentil wat and a winter squash, chard, berber wat. We also made injera, a sour flat bread akin to crepes. Injera is actually the reason I crave Ethiopian food. Our injera was all teff flour which is supposed to be more authentic, but I am accustomed to the white flour/teff flour mix in our American Ethiopian restaurants so I think that's what we'll make next time. Oh, and it is important to know that you will not need utensils for your meal because you simply grab food with the injera.