National Dishes of the World

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Doro wat
Photo: stu_spivack, CC BY-SA 2.0, Wikimedia Commons

main dish

Doro wat

ዶሮ ወጥ (doro wat)

A thick, fiery stew of chicken and eggs on slowly cooked onions with berbere – Ethiopia’s festive dish.

Eaten in: Ethiopia

Prep
30 min
Cooking
2 h
Resting
30 min
Total
3 h
Servings
4

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About the dish

Doro wat is the most festive of Ethiopian stews, made above all for Christmas (Genna) and Easter (Fasika), when the long fast comes to an end. Its base is a huge quantity of red onion, cooked very slowly, at first without any fat, until it collapses into a dark, sweetish sauce. Berbere, spiced niter kibbeh butter, garlic and ginger go in next, followed by pieces of chicken and hard-boiled eggs. The stew is served on injera, often with soft ayib cheese to cool the heat.

Main ingredients

  • chicken
  • red onion
  • berbere
  • niter kibbeh
  • eggs
  • garlic
  • ginger

More: Wikipedia (en)

Recipe

Doro wat

https://foodmap.ominuvo.com/dish/doro-wat

Ingredients

4 servings

4 servings

Method

  1. Score the chicken pieces, sprinkle them with lemon juice and salt and leave for 30 minutes.

  2. Chop the onions very finely, ideally in a food processor, and cook them in a dry pot over low heat for 30–40 minutes, stirring often, until their moisture evaporates and they darken.

  3. Add the niter kibbeh, crushed garlic and grated ginger and cook for another 10 minutes.

  4. Stir in the berbere and fenugreek and fry for a few minutes, adding a spoonful of water so the spices do not scorch.

  5. Add the chicken and water and simmer, covered, for 45–50 minutes until the meat is tender and the sauce thick, adding water if needed.

  6. Meanwhile hard-boil the eggs, peel them and make a few shallow cuts in each.

  7. Add the eggs to the stew for the last 10 minutes, season with salt and serve on injera.

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