Wat Spices (ethiopian Spices)

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CATEGORY	CUISINE	TAG	YIELD
	Ethiopian	Mid-east, Mixes and s	1	Servings

INGREDIENTS

6		Long peppers
3	T	Black pepper
3	T	Whole cloves
1		Long nutmeg
		A pinch of turmeric

INSTRUCTIONS

A wat is a traditional Ethiopian stew, spiced either with Berbere or
this simpler blend of spices. The recipe below is taken from A Safari
of African Cooking by Bill Odarty.  Roast spices over a low flame.
Pound them in order to break up big  pieces. Place a pinch of turmeric
on the grinding stone and grind  until a yellow coating of turmeric is
spread over the working  surface. Grind all the other spices together
on the yellow grinding  stone. These spices are added to the wat
towards the end of cooking.  Source: Jill Norman "The Complete Book of
Spices" Viking Studio  Books, 1991 ISBN 0-670-83437-8 The book is
lavishly illustrated with  full color photographs of the herbs and
spices- whole, mixed, ground.  Recipe by: Jill Norman * Web File 4/97
Posted to MC-Recipe Digest V1  #632 by "Mary Spyridakis"
<MSpork@msn.com> on Jun 2, 97

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 114 Calories From Fat: 32 Total Fat: 4.7g Cholesterol: 0mg Sodium: 51.9mg Potassium: 474.3mg Carbohydrates: 24.5g Fiber: 11.7g Sugar: <1g Protein: 3.2g

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Iain Duguid