Why are Ethiopian wats often spicy?

Ethiopian wats are characteristically spicy because they are prepared with berbere, a complex and essential seasoning paste. This blend is made incendiary by the inclusion of dried hot chili peppers, which provide the dish with its signature heat and depth of flavor.1

Because berbere is a fundamental component of the cuisine, it is used to enliven a variety of meat and vegetable stews. To balance this intense heat, traditional meals often include ayib, a fresh, mild soft cheese similar to cottage cheese, which serves to temper the spiciness of the wat.1