Bamia Wat (ethiopian Spiced Chicken And Okra Stew)
Bamia Wat is a flavorful Ethiopian stew made with spiced chicken and okra. This dish is rich in spices and has a deliciously thick texture, perfect for serving over a bed of rice or with injera, a traditional Ethiopian flatbread.
Ingredients
- 1 lb chicken, cut into pieces
- 1 lb okra, trimmed and sliced
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 2 tbsp berbere spice mix
- 1/2 cup chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions, garlic, and ginger, and sauté until the onions are soft and translucent.
- Add the chicken pieces and berbere spice mix, and cook until the chicken is browned on all sides.
- Stir in the tomatoes and chicken broth, and bring the mixture to a simmer.
- Add the okra, cover the pot, and let the stew simmer for 45 minutes, or until the chicken is cooked through and the okra is tender.
- Season with salt and pepper to taste.
- Serve the Bamia Wat hot over rice or with injera.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Spoon Cutting board Knife
Tools
Stovetop Cooking spoon
Serving suggestions
Serve the Bamia Wat with a side of Ethiopian flatbread (injera) and a fresh salad for a complete meal.
Tips & tricks
For a spicier stew, add more berbere spice mix to suit your taste preferences.
Cost
$15