Jama'a ku bani waje, ba macen datafini iya girki. If you know my origin background, then you will definately know that muna da shaida wajen iya girki
OUR TRADITIONAL SOUP CALLED "WAT"
BEEF, CHICKEN, VEGETABLE OR SPLIT PEAS SOUPS
For a party of about 6:
1 Tablespoon salt
1 Tablespoon curry powder
1 Tablespoon ground cardamom
1 teaspoon ground cloves
1 teaspoon oregano
1 teaspoon sweet basil
1 teaspoon ground cinnamon
Chop 6 good-sized onions and the cloves of one head of garlic. Put them into a heavy, 12" covered casserole, without oil or water. At high heat, stir constantly until the onions appear translucent.
Add one cup of olive oil. Lower heat to medium, and simmer uncovered about 10 minutes.
Add 1/2 Tablespoon of Tektonic Hot Paste, or 1 Tablespoon of Tektonic Savory Paste, and stir until completely blended.
Stirring all the while, add:
Reduce heat to low and simmer 10 minutes.
Add 12 oz. tomato paste and stir until completely blended. Simmer 10 minutes.
By now your "wat" has a rich, red color and a flavor to match! All in all, about 1 hour may have been expended in the preparation. Below are some dishes you may produce using this "wat".
DORO (CHICKEN) "WAT"
Cut up one whole chicken into 8 to 10 pieces, and discard all skin and fat. Make a few lengthwise slits in each piece, and marinade about 6 hours, in fresh lemon juice and white wine.
Add the pieces one by one to the basic "wat", a very low heat, turning often to coat each thoroughly. Slow cooking will help give rich flavor to the meat.
Your chicken lays eggs:
Hard boil 10 eggs. Shell and make 4 or 5 lengthwise slits around each egg, being careful not to cut into the yolk.
Add the eggs to the "wat" turning them gently in among the chicken pieces. Cook about 1 hour, stirring from time to time, until the chicken is cooked through.
SIGA (BEEF) "WAT"
Turn OFF the heat under your basic "wat". Add 1 1/2 lb. lean, ground beef, a little at a time, mashing thoroughly until it is completely integrated with the "wat".
Turn the heat to very low and continue mashing to ensure the ground meat does not clump. You want your "siga wat' to be thick and smooth, not grainy. Stir until well blended, then turn off heat and let stand.
Before serving, rewarm at very low heat. Sometimes we add bite-sized chunks of bottom round, to cook lightly at this stage.
ATAKILT (VEGETABLE) "WAT"
This is a delicately flavored dish. When preparing the basic "wat" for this dish, we suggest you substitute Tektonic Savory Paste for the Hot Paste, and do not add tomato paste.
Cut 6 large potatoes and 6 large carrots into bite-sized chunks. Stir in your modified basic "wat', and cook at medium heat, about 25 minutes.
Cut 1 head of cabbage in half, lengthwise, and separate the leaves from the core. (You may cut the core into chunks and add these to the carrots and potatoes.)
Carefully layer the cabbage leaves over the potatoes and carrots. Don't worry if the lid does not close - in time, as the cabbage leaves stem, it will.
Continue cooking at medium heat. As the leaves begin to wilt, gently push them toward the bottom with a wooden spoon, and bring the potatoes and carrots to the top. The leaves should be limp but not broken.
Reduce head to very low and simmer, still carefully turning the "wat" through the cabbage leaves. Cook another 10 minutes, or until the potatoes and carrots are cooked through but still firm.
KIK (SPLIT PEAS) "WAT"
Here is a hearty, protein-rich vegetarian dish that will delight meat-eaters too!
Rinse 1 lb. of dried, yellow split peas in cold water. In a separate pot , cover the peas with cold water, bring to a hard boil, and turn off heat. Drain and add to your basic "wat".
This dish must be cooked at very low heat. stirring frequently. Turn off heat when peas are cooked through but still chewy.
If necessary to rewarm, do so at very low heat to prevent sticking and burning.
BY THE TIME YOU EAT THIS SOUP TO GO ALMOST ANYTHING