Sanbat Wat is an Ethiopian spicy chicken stew popular among the Jews. The dish is eaten with fingers using Injera (a particular type of bread common in Ethiopia). The Jews always ensure that they have chicken stew for the Sabbath meals. Normally, the delicacy is perfectly seasoned with traditional spices to bring out the authentic flavor of Ethiopian cuisine.
And today we teach you an easy to follow Sanbat Wat recipe. But just before we get down to cooking, let’s have a quick look at the Ethiopian dining culture.
Ethiopia is a culturally diverse country with a blend of linguistic and ethnic communities. The country has over 80 ethnic communities, with each having its language, customs, and traditions. Most Ethiopians have a strong national identity and pride themselves of their distinct culture.
Men are treated like kings. Boys are given more freedom as compared to the girl child. Traditionally, boys are not allowed to do house chores like cleaning, cooking, or going shopping.
[bctt tweet=”In Ethiopia, boys are not allowed to do cleaning, cooking or shopping. Such chores are done by women”]
Though most people are stuck on these cultural practices, some customs are slowly losing value in urban centers. This has seen women participate in community events and leadership.
Ethiopians are so welcoming and love inviting visitors to their homes. When invited for a meal, you are expected to dress well and arrive on time. Visitors are allowed to bring gifts like fruits, pastries, and flowers to the host.
Etiquette during meals is observed. Turning down food or eating with the left hand is not accepted.
Now let’s shift our focus from cultural matters to our Sanbat Wat recipe.
2 chopped onions
½ chicken cut into small pieces
Fresh black pepper, already ground
Peanut or corn oil
1 liter of water
2 cloves of garlic
2 tbsp of grated ginger
125g tomato sauce
- Heat skillet for about 20 seconds over medium heat.
- Sauté your onions, salt, and pepper for about 2 minutes.
- Add 3 tablespoons of the peanut or corn oil to the mixture until they evenly cover the onions.
- Add ginger and garlic then leave to heat until the onions are soft. Be careful not to overcook the garlic.
- Add nutmeg, ½ cup of water, coriander, and pepper. Simmer for about 5 minutes.
- Add the remaining spices, tomato paste, and chicken. Turn them in the sauce until they are fully covered with the sauce. Add the remaining water, cover it, and leave to cook for about 30-40 minutes until the chicken is tender. Taste and add salt to get the perfect taste for you.
- Garnish with coriander and serve while warm accompanied with Injera
The trick behind preparing this meal depends on the sauce. If you have the best taste in your sauce, the end product will be awesome. You are free to include other spices that may enhance the flavor. If you like this Sanbat Wat recipe, you may also love