Points to Keep in Mind

One mistake many people make when learning to cook wot is not adding enough liquid, especially to dishes that contain beans, lentils, or split peas. The legume-based stews should be loose enough that they spread a little when spooned onto injera, and the other alicha wot should have a sauce or gravy that soaks into the injera. Don’t be afraid to add extra liquid as necessary to thin the consistency of a dish. If you add too much liquid, there are a few tricks you can use to thicken it up again:

1. Increase the heat so the wot cooks at a rapid simmer, but don’t step away from the stove because the wot could quickly scorch.
2. Take the saucepan off the heat and cover it. Let the wot rest for 5 to 10 minutes; you’ll probably be surprised at how quickly it thickens.
3. Refrigerate the wot and reheat it after it’s been thoroughly chilled.