What's wat? It's Ethiopian stew and is traditionally made with chicken. It's also very hot and spicy so take care in adding the seasonings—you may want to cut back a little on the cayenne.
2 tablespoons olive oil
2 cups finely chopped shallots
1 pound tempeh, cut into 1-inch slices
3/4 teaspoon or less cayenne, according to taste
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground turmeric
Freshly cooked white rice
1/4 cup ground roasted peanuts
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the shallots and cook until golden, about 5 minutes. Remove the shallots from the pan with a slotted spoon and set aside. In the same pan, heat the remaining tablepoon oil over medium-high heat. Add the tempeh pieces and cook 5 to 10 minutes, turning, until lightly browned on all sides. Remove from the heat. Add the reserved shallots, cayenne, tomato paste, salt, cumin, cinnamon, cardamom, nutmeg, and turmeric, and mix well. Add 2 cups water and heat the mixture to boiling. Lower the heat, cover; and simmer for 30 minutes or until the flavor has developed. Serve hot over rice, sprinkled with ground peanuts.
Some Like It Hot:
200 Spicy Vegetarian Recipes from Around the World
by Robin Robertson
A Plume Trade Paperback Original
Publication Date: September 1, 1998
Recipes Reprinted by permission.
This page created October 1998
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