Doro Wat

Ethiopia

Also known as Doro Wot

About Doro Wat

Doro Wat is a rich, spicy Ethiopian chicken stew and is often called the country's national dish. Chicken pieces and whole hard-boiled eggs are simmered in a deep red sauce made from a large amount of slowly cooked onions.

The onions are cooked down for a long time without oil until they turn jammy, then niter kibbeh, a spiced clarified butter, and berbere, a fiery blend of chili, fenugreek, ginger and other spices, are added. The result is thick, intensely flavored and quite hot.

Doro Wat takes hours to make and is traditionally prepared for special occasions, especially at Ethiopian Christmas and Easter, when it marks the end of a long fast. It is served on injera, a large spongy flatbread, which is used to scoop up the stew.

Ingredients

• chicken
• onions
• berbere
• niter kibbeh
• hard boiled eggs
• garlic
• ginger