Doro Wat is the national dish of Ethiopia and one of the most famous African dishes! It’s a super spicy kind of chicken stew, and it’s usually served with a spongy pancake type of flatbread, called ‘injera’.
The fantastic taste of Doro Wat comes from its ingredients, and especially from a certain kind of spice called ‘berbere‘. We will show you how to make Doro Wat, so that you can have a taste of what authentic African dishes are like!
First of all, you will need to acquire some good quality berbere, which is a spice mixture that consists of an assortment of roasted and ground seasonings. The end result is aromatic and spicy, and the spiciness is what makes the Doro Wat’s flavor so special!
You will also need finely minced onion, which you will saute over low heat, along with 2 tbsp of oil and 2 more tbsp of butter, for about 45 minutes. Ideally you would be using a dutch oven or a covered saucepan, but a regular one is also fine. You should keep an eye on it and stir occasionally!
Mince some garlic and some ginger and add them to the saucepan with the onion, and add 1 more tbsp of butter.
Add 2 tbsp of berbere and 1 tbsp of salt, and stir them into the mixture. Add 2 more tbsp of butter, cover the saucepan and let it simmer for about 30 minutes. Remember to stir from time to time! The consistency of the sauce, when finished, should look like the photo below.
With the sauce ready, it’s time to cut your chicken (breasts or thighs, preferably boneless)! Cut it into small chunks and marinate it with some lemon for about 20 minutes before tossing it in the saucepan.
Mix some white wine with a little honey to make a substitute for the traditionally used African wine the original recipe calls for, and pour it in the saucepan, along with some chicken stock. Bring the Doro Wat to a boil, and then cover it and let it simmer over low heat for another 45 minutes. In the meantime, boil some eggs, peel them and prick their surfaces with a spoon, so that the sauce can penetrate more easily.
Add the eggs to the saucepan and let it simmer for 15 more minutes. At this point the doro wat is done, and you can add berbere or other spices to taste!
Beautiful dish, isn’t it? If you try it, let us know how it went! For a more detailed version of this awesome recipe, feel free to visit The Daring Gourmet blog.
Image and recipe credit: The Daring Gourmet