Copertina di Wat (Food)
Titolo del libro:

Wat (Food)

Berbere, Niter Kibbeh, Ethiopian Cuisine

VerPublishing (11.10.2011 )

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ISBN-13:

978-613-7-90086-4

ISBN-10:
613790086X
EAN:
9786137900864
Lingua del libro:
Inglese
Risvolto di copertina:
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Wat, wet, or wot (Amharic ወጥ weṭ), known as tsebhi in Tigrinya (ጸብሒ ṣebḥī) is an Ethiopian and Eritrean stew or curry which may be prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh, a seasoned clarified butter.Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, often in quantities that might seem excessive by modern Western standards, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.
Casa editrice:
VerPublishing
Sito Web:
http://www.betascript-publishing.com
A cura di:
Larrie Benton Zacharie
Numero di pagine:
92
Pubblicato il:
11.10.2011
Giacenza di magazzino:
Disponibile
categoria:
Scienze sociali in generale
Prezzo:
34,00 €
Parole chiave:
Berbère, Niter Kibbeh, Ethiopian Cuisine

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