Essentially, ‘wat’ is a stew, or perhaps it could be better explained as a curried stew. It can pack some serious spice, and is synonymous with Injera, which helps somewhat to temper the heat. In the highlands, bege (lamb) is the most common ingredient, while in large urban areas it is beef, and figel (goat), is mostly eaten in the lowland areas. Chicken is generally reserved for special occasions and is considered the king of wats. Interestingly, Christians and Muslims avoid pork, and on fasting days, such as Lent, meat dishes are avoided and so various vegetarian wats are offered up instead. Kai Wat is meat boiled in spicy red sauce (consisting of large amounts of Bebere spice), and is also used in the dish named Minchet Abesh, which is a minced-meat stew topped with hard boiled eggs, with cottage cheese.