Wat

A wat (Thai: วัด wat Lao: ວັດ vad, Khmer: ážœáž?្áž? wÅ?at) is a buddhist-temple in Thailand, Cambodia or Laos. The term is borrowed from pali vatta "which goes on or is customary, i. e. duty, service, custom, function".

Introduction

Strictly speaking a wat is a Buddhist sacred precinct with a vihara (quarters for bhikkhus), a temple, an edifice housing a large image of Buddha and a structure for lessons. A site without a minimum of three resident bhikkhus cannot correctly be described as a wat although the term is frequently used more loosely, even for ruins of ancient temples. As a transitive or intransitive verb, wat means to measure, to take measurements; compare templum, from which temple derives, having the same root as template.

In everyday language in Thailand, a wat is any place of worship except a mosque (Thai สุเหร่า surao or มัสยิด masjid; a mosque may also be described as โบสถ์ของอิสลาม - bot khong itsalam, literally "Islam church") or a synagogue (Thai สุเหร่ายิว - surao yiw). Thus a wat chin is a Chinese temple (either Buddhist or Taoist), wat khaek is a Hindu temple and wat khrit or wat farang is a Christian church, though Thai โบสถ์ (โบสถ์ bot) may be used descriptively as with mosques.

Waté

Waté is a village in southwestern Ivory Coast. It is in the sub-prefecture of Doba, San-Pédro Department, San-Pédro Region, Bas-Sassandra District.

Waté was a commune until March 2012, when it became one of 1126 communes nationwide that were abolished.

Notes

Coordinates: 4°56′N 6°47′W / 4.933°N 6.783°W / 4.933; -6.783

Wat (food)

Wat, weÌ t’, wot (Amharic: ወጥ^?, IPA: [wÉ™tʼ]) or tsebhi (Tigrinya: ጸብሒ^?, IPA: [sʼÉ?bħi]) is an Ethiopian and Eritrean stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.

Overview

Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, often in quantities that might seem excessive by modern Western standards, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.

Wat is traditionally eaten with injera, a spongy flat bread made from the millet-like grain known as teff. Doro wat is one such stew, made from chicken and sometimes hard-boiled eggs; the ethnologist Donald Levine records that doro wat (Amharic: ዶሮ ወጥ^?dÅ?rÅ? weÌ t’, Tigrinya: ደርሆ ጸብሒ^?derhÅ? tsebhi) is the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera. Another is siga wat, (Ge'ez: ሥጋ Å›igÄ?) made with beef.