Ethiopia
Photo: stu_spivack, CC BY-SA 2.0, croppedDoro wat
ዶሮ ወጥ
/doro wətʼ/DOH-roh waht
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- When
- Lunch & dinnerFestive
- Taste
- SpicyRich
- Made with
- ChickenEgg
History
Doro wat is the chicken stew of Ethiopian feasts. Huge amounts of red onion are cooked down slowly without oil for a long time, then spiced butter called niter kibbeh and berbere, a blend of chilli and many spices, are added before the chicken and whole hard-boiled eggs. It is the dish of the big holidays, especially Easter and Christmas, eaten after the long Orthodox fasts during which meat is not allowed. Preparing it can take most of a day, and tradition says a good doro wat shows a cook's skill. It is served on injera.
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