A trio of Ethiopian dishes including a berbere pea puree, roasted mushrooms in spiced red wine, and stewed collard greens, served with sourdough flatbread
Short History: Wat is a very popular dish in Ethiopian cuisine. They usually begin with a large amount of chopped onions, which are then simmered in a pot. Once the onions are soft, other ingredients and spices are added to the mixture. There are two types of wats in this special Ethiopian platter, which will provide you with vitamin A & C, iron, potassium, folate, and more.
Reheating Instructions: Keep separate and warm in a pan over medium heat, or microwave on high for 2 minutes.