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Doro Wat -- Ethiopia's National Dish

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Recipe Information

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Video-Specific Recipe

Doro Wat

Cultural Context

Doro Wat is a traditional Ethiopian dish, often served during special occasions and holidays, especially during fasting periods. This spicy chicken stew is a centerpiece of Ethiopian cuisine, showcasing the rich flavors of berbere spice and the communal aspect of dining. It's typically enjoyed with injera, a sourdough flatbread, and has gained popularity worldwide, inspiring variations in many global kitchens.

EthiopianETmain
60 min
medium
4 servings
Servings4
5 pounds chicken
3 red onions
6 boiled eggs
2 tablespoons ginger
2 tablespoons garlic
1 cup vinegar
1 cup vegetable oil
1 cup Burberry spice
2 tablespoons butter
salt

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

A homemade blend can control spice levels and reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

1

Cut chicken into 12 pieces and remove the skin.

2

Wash chicken in a mixture of 1 part vinegar to 4 parts water.

3

Chop the red onions.

4

Add onions to a wok without oil and cook for 20-30 minutes until caramelized and sticking to the pan.

5

Boil eggs for about 8 minutes once the water boils.

6

Keep the heat medium-low to allow onions to caramelize slowly.

7

Once onions are dry and sticking, add salt to taste.

8

Add about 1 cup of Burberry spice to the onions.

9

Add about 1 cup of vegetable oil and stir together.

10

Add 2 tablespoons of butter and mix until well incorporated.

11

Add chicken pieces to the mixture and cook lightly.

12

Add about 200 milliliters (approximately half a cup) of water gradually.

13

Let the chicken stew in the mixture until thick, more like a sauce than soup.

14

Taste the sauce and adjust seasoning if necessary.

Cooking Techniques

sautéingsimmering

Equipment Needed

wok

Spice Level:

🌶️🌶️🌶️

Also Known As

Doro WotEthiopian Chicken Stew

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