Ethiopian Wat

General

• This recipe requires cooked rice.
• You can replace the spices with ready-mixed berbere.
• Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon minced ginger
• 1 pound seitan, cut into 1-inch slices (if using canned, check the nett weight/uitlekgewicht)
• ½ to ¾ teaspoon cayenne
• 1 tablespoon tomato paste
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ground allspice
• ½ teaspoon ground coriander
• ¼ teaspoon ground cardamom
• 1 (14.5-ounce) can crushed tomatoes
• 1 cup water
• Freshly cooked rice
• ¼ cup ground or crushed roasted peanuts

Procedre

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion, garlic, and ginger, and cook until softened, about 5
3. minutes. Add the seitan and cook, turning once, until lightly browned, about 10 minutes.
4. Add the cayenne, tomato paste, salt, cumin, allspice, coriander, cardamom, and tomatoes, and mix well.
5. Stir in the water and bring to a boil. Reduce the heat to low and simmer for 30 minutes or until flavor has developed.
6. Serve hot over rice, sprinkled with ground peanuts.