Sanbat wat

Sanbat Wat is a traditional Ethiopian dish that is typically served on the Ethiopian Sabbath, hence its name, which translates to "Sabbath stew" in English. It is a type of wat, a stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh.

Ingredients and Preparation

Sanbat Wat is typically made with chicken, onions, garlic, ginger, and a variety of spices. The dish begins with a base of onions that are slowly caramelized, often for over an hour, until they reach a deep brown color. This process, which is a common technique in Ethiopian cooking, gives the dish a rich, savory flavor.

Next, garlic and ginger are added to the pot and cooked until fragrant. Then, the chicken is added and browned on all sides. Once the chicken is browned, water is added to the pot, along with berbere, a spice mixture that is a staple of Ethiopian cuisine. Berbere contains a variety of spices, including chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.

The stew is then left to simmer until the chicken is tender and the flavors have melded together. The final touch is the addition of niter kibbeh, a spiced butter that is another staple of Ethiopian cuisine. Niter kibbeh is made by simmering butter with a mixture of spices such as garlic, ginger, turmeric, and fenugreek, then straining it to remove the solids. The result is a rich, flavorful butter that adds a layer of complexity to the stew.

Serving

Sanbat Wat is traditionally served with injera, a sourdough flatbread that is a staple of Ethiopian cuisine. The injera serves as both a plate and a utensil, with pieces of the bread being used to scoop up the stew. In addition to injera, Sanbat Wat may also be served with a side of vegetables or a salad.

Cultural Significance

In Ethiopian culture, the preparation and consumption of food is a significant social activity that is often accompanied by traditional rituals. The Sabbath, in particular, is a time for families to come together and share a meal. The preparation of Sanbat Wat, with its long, slow cooking process, is a part of this tradition, and the dish is often served as the main course of the Sabbath meal.