Wednesday, June 10, 2009

What is Wat?

With two days a week to fast (Wednesday and Friday) one can make this recipe often and even put it in your pocket as a snack for the road.
I'm so happy to share this one with you. This Ethiopian Lenten dish is so simple it makes me think Abraham himself would have eaten it.

Aterek Alecha or Aterek Wat
1 c. olive oil
2 c. yellow split peas or red lentils
2 c. red onions
1 tsp. salt
1/2 tsp. ground ginger or 1 tbs. fresh grated
1/8 tsp. turmeric
3 c. water

Mild (Alecha)
Begin by chopping the onion very small (miced). Sautee onion until translucent and add your turmeric and ginger. Sautee and stir for one minute more on a med. high heat. Then add your lentils or peas and water and salt and bring all ingredients to a boil. Cook until tender. for a small snack, reduce your heat and cook out most of the water. Then form into an egg shape and cool it, place in a baggy for later.

To make this dish Spicy (Wat), add Bere Bere paste with the onions.

Most Ethiopian dishes are stews and variations with similar ingredients and are served with a sponge bread called Ingera made with Teff flour. Ethiopian food is a cultural epitome of human ingenuity. They make great food with very little.

Tuesday, June 9, 2009


Greetings! Christ is Risen! Thank you for coming to see what will one day, hopefully be a very large informative guide to the cultural cuisines of Orthodox Christians around the world. Now...I want things to be just right...a reading couch over there, a tea and coffee area right here...
You'll see. oh! I have so much to do.

Our blog is called (fishes-three) because First, as a convert, I was a fish caught up in the net of the Church. Second, because the number three represents the Holy Trinity.

Currently I am relocating not only my blog, but also my home. I hope you'll check in frequently and be patient as we make a go of this.

In peace - + cheffjonny +