In the realm of flavours and tastes, there is scarcely any discourse on the delicacies that originate from the vast continent of Africa. And yet, periodically, a few grubs grab special attention due to their distinctive characteristics. Doro Wat, sometimes known as doro wet, is a staple dish on the tables of Ethiopians. Its widespread acclaim has led many to dub this unusual preparation the national dish of Ethiopia. Fans of fine cuisine from all around the world have taken notice. The inhabitants' preferred method of consuming Doro Wat has always been with a large helping of chilli peppers added to the dish.
Doro Wat, as it is commonly known, is a fiery stew. One can cook it according to his own tastes by modifying the amount of spices used. To make Doro wat, you'll need chicken, hard-boiled eggs, braised cabbage, carrots, potatoes, and herbs like fenugreek, Berbere, paprika, cardamom and kibbeh.
Good quality, flavorful berbere and an extended cooking period are essential for making authentic scrumptious Doro Wat. It takes hours to produce Doro Wat. The secret to this dish's success is the onions' slow cooking.
Ethiopian flatbread called injera is traditionally eaten alongside Doro Wat at ritual meals. It resembles a thick pancake and is made with teff flour; the batter is fermented for as long as four days before being used. The injera is used to scoop up the chicken stew in place of the dining utensil.
Doro Wat Recipe
Ethiopian spicy chicken stew, Image Source: Eggs.ca
Ingredients:
- Chicken legs and thighs without skin - 2 pounds
- Lemon juice -1
- Salt -2 teaspoons
- Chopped onions -2
- Crushed garlic - 3 cloves
- Peeled and chopped ginger root - 1 Tbs
- Oil, butter or nitre kibbeh (unsalted butter) - 1/4 cup
- Paprika - 2 Tbs
- Berberé paste -1/4 to 1/2 cup
- Water or stock -- 3/4 cup
- Red wine - 1/4 cup
- Cayenne pepper - 1 teaspoon
- Salt and pepper - to taste
- Hard-boiled eggs -4
Method
- Blend the chicken pieces, lemon juice and salt in a large, non-reactive bowl and keep it aside for at least half an hour for marination.
- During the marinating procedure, make a puree in a mixer by mixing the onions, ginger and garlic. Add water if required.
- In a large pot, heat the oil/butter/nitre kibbeh. Add the paprika and stir in for one minute to colour the oil. However, make sure that you do not burn it. Stir in the berberé paste and cook for 2-3 minutes.
- Subsequently, add the puree prepared of onion, ginger and garlic. Saute for 5 to 10 minutes until most moisture evaporates and the onion loses its raw smell. Again, do not let the mixture burn.
- Pour in the water or stock and wine. Now stir in the chicken pieces, cayenne, salt and pepper. Bring it to a boil, reduce the flame, cover and simmer for 45 minutes. Add water as required to keep up a sauce-like consistency.
- Now add the hard-boiled eggs and cook them for another 10 to 15 minutes until the chicken is cooked and tender.
- Add seasoning as per your choice.
Serve it with injera or any flatbread or rice dish. Relish this delish chicken stew of Ethiopia.
Ethiopian spicy chicken stew, Image Source: Eggs.ca
