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Traditional Ethiopian Doro Wat

by agu1000
Doro Wat

 

Doro Wat is a spicy and aromatic chicken stew that is often considered the national dish of Ethiopia. A popular and savory meal in Ethiopian cuisine, this dish is commonly accompanied by injera, a porous bread that complements the rich sauce by absorbing its flavors. Doro Wat is made with a spicy berbere sauce from chili peppers, garlic, ginger, and a blend of aromatic spices, giving the dish its distinct and rich flavor.

Here’s a recipe for traditional Doro Wat:

Ingredients:

  • 6-8 chicken legs and thighs
  • 2 large onions, chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon ginger, grated
  • 3 tablespoons berbere spice blend
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 cup red wine or chicken broth
  • 2 tablespoons butter or oil
  • 2-3 hardboiled eggs (optional)

Instructions:

  1. Begin by heating the oil or butter in a Dutch oven or larger pot over medium heat. Then, add the chopped onions and cook them for approximately 10 minutes by sautéing until softened and lightly browned.
  2. Add the minced garlic, grated ginger, berbere spice blend, turmeric, and salt to the pot. Stir well to combine and cook for another 2-3 minutes until fragrant.
  3. Add the chicken to the pot and toss to coat with the spice mixture. Pour in the red wine or chicken broth and stir to combine.
  4. After covering the pot, let it simmer over low heat for roughly an hour, stirring occasionally. If the sauce thickens too much, add a small amount of water to dilute it.
  5. After the chicken has been fully cooked and has reached a tender consistency, introduce the hardboiled eggs to the pot and let them simmer in the sauce for a few minutes.
  6. Serve the Doro Wat hot with injera or your favorite rice.

Remember to have fun and experiment with this recipe to make it your own. Adjust the spice level or add vegetables like carrots or potatoes for added texture and flavor. Enjoy Ethiopia’s rich and bold flavors with this classic and delicious Doro Wat recipe.

 

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