Most soups consumed in Ethiopian meals are actually very thick, meaty stews known as wats. These stews are eaten as the main portion to the meal and consist of a slow-cooked combination of vegetables, various types of meats, and a traditional butter known as niter kebbeh, a blend of garlic, spices, and butter. And depending on the tastes of those dining on the wat, a certain amount of a spicy, red seasoning made from ground red chiles known as berbere. This is not to say that no authentic Ethiopian soups exist; many soups, in the conventional sense, are vegetarian in nature, usually involving ingredients such as onions, beans, and lentil.
Pages in category "Ethiopian Soups"
The following 11 pages are in this category, out of 11 total.