This fiery fish stew is another one of the few well known Ethiopian fish dishes. Typically paired with Injera, Asa Wot is an ideal option for those abstaining from meat. Its popularity peaks during Lent and other fasting periods.
Ingredients Required to Make Asa Wot
- 2 medium yellow (or red) onions, thinly sliced
- 1/4 cup vegetable oil (or olive oil)
- 1 teaspoon grated ginger
- 5 cloves garlic, diced
- 2 tablespoons berbere spice
- 2 cups water
- 2 pounds white fish (cod, bass, or halibut), cut into 2-inch cubes
- 4 jalapeños, deseeded and diced
- Salt and pepper, to taste
How to Make Asa Wot (Step-by-Step Tutorial)
- In a medium pot, combine the thinly sliced onions and vegetable oil. Cook over medium heat until the onions are translucent and beginning to brown, which should take about 5 minutes.
- Add the grated ginger and diced garlic to the pot, stirring until they just begin to soften, approximately 4 minutes.
- Stir in the berbere spice, ensuring it is evenly distributed and doesn’t clump. Continue to stir for about 2 minutes to allow the spices to meld.
- Pour in the water and bring the mixture to a boil over medium heat.
- Once the water is boiling, gently stir in the 2-inch cubes of white fish. Reduce the heat to low.
- Add the deseeded and diced jalapeños to the pot, and season with salt and pepper to taste. Stir to combine.
- Cover the pot and let the stew cook on low heat, stirring occasionally. Cook until the liquid is reduced by about half, and the sauce achieves a moderately thick consistency. This should take approximately 10–15 minutes.
- Serve the Ethiopian spiced fish stew hot, accompanied by injera, rice, or your favorite whole grain bread.
Equipment Recommendations to Make Asa Wot
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Asa Wot Recipe
Asa Wot (Ethiopian Spicy Fish Stew) Recipe
5
servingsThis fiery fish stew is another one of the few well known Ethiopian fish dishes. Typically paired with Injera, Asa Wot is an ideal option for those abstaining from meat. Its popularity peaks during Lent and other fasting periods.
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Ingredients
2 medium yellow (or red) onions, thinly sliced
1/4 cup vegetable oil (or olive oil)
1 teaspoon grated ginger
5 cloves garlic, diced
2 tablespoons berbere spice
2 cups water
2 pounds white fish (cod, bass, or halibut), cut into 2-inch cubes
4 jalapeños, deseeded and diced
Salt and pepper, to taste
Directions
- In a medium pot, combine the thinly sliced onions and vegetable oil. Cook over medium heat until the onions are translucent and beginning to brown, which should take about 5 minutes.
- Add the grated ginger and diced garlic to the pot, stirring until they just begin to soften, approximately 4 minutes.
- Stir in the berbere spice, ensuring it is evenly distributed and doesn’t clump. Continue to stir for about 2 minutes to allow the spices to meld.
- Pour in the water and bring the mixture to a boil over medium heat.
- Once the water is boiling, gently stir in the 2-inch cubes of white fish. Reduce the heat to low.
- Add the deseeded and diced jalapeños to the pot, and season with salt and pepper to taste. Stir to combine.
- Cover the pot and let the stew cook on low heat, stirring occasionally. Cook until the liquid is reduced by about half, and the sauce achieves a moderately thick consistency. This should take approximately 10–15 minutes.
- Serve the Ethiopian spiced fish stew hot, accompanied by injera, rice, or your favorite whole grain bread.
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