Points to Keep in Mind

Wot are often considered sauces rather than stews, and it’s important to remember this, particularly if you’re making a dish that’s new or unfamiliar. These dishes should have lots of gravy, and when spooned onto a blanket of injera, they should spread, rather than hold their shape and stay in firm mounds. Don’t be afraid to add extra liquid as necessary to thin the consistency of your dish (especially with all of the legume dishes). If you add too much liquid, there are a few tricks you can use to thicken it up again: