Stewed red lentils (misr wat,) curried potatoes, carrots, and cabbage (tikil gomen,) and berbere infused chickpea stew (shiro wat)
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 separated in a pan and gently warm.