Teff Stew (Wat)

This reinterpretation of wat – an Ethiopian soup traditionally eaten with flatbread made from teff flour – includes whole grain teff in the stew itself.  This recipe can be found on our bags of Whole Grain Teff.

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Rating: 3.51
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Servings 4-6people
Prep Time 10minutes
Cook Time 50minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 45
Rating: 3.51
You:
Rate this recipe!
Servings 4-6people
Prep Time 10minutes
Cook Time 50minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Heat oil in a heavy 3 quart pot over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic, spices and salt and let cook, stirring constantly, for about 1 minute. Add teff and cook, stirring constantly for 2 minutes. Add vegetable broth and bring to a simmer. Reduce heat to low and simmer until teff is soft, about 30 minutes.
  2. Add tomatoes, zucchini and yellow squash and let cook until vegetables are crisp-tender, 10 – 15 minutes. Add the garbanzo beans and lemon juice and let the garbanzo beans warm through, 3 – 4 minutes. Just before serving, add the cilantro. Season to taste with salt and pepper.
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Recipe Comments

2 thoughts on “Teff Stew (Wat)

  1. Jeannie

    Bought BRM Teff in Hong Kong supermarket on reading this lovely sounding recipe on the back of the package! Well, cooked it tonight and it turned out to be a fantastic summer stew! Added dried apricot, carrots, red bell pepper and some smokey paprika. Glad to discover Teff flat bread to serve with!

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