"Doro wat" is regarded as one of Ethiopia's national dishes. It is a
spicy Chicken Stew with hardboiled eggs, traditional berbere (a hot pepper
spice), niter kibe (clarified spiced butter), lots of paprika and a blend of
"Doro" is translated "Chicken" and "Wat" is the Ethiopian name for a spicy stew that can contain meat or vegetables. It is as well known spelled "wot" or "wet". The words are from "Amharic" the official language of Ethiopia. Ethiopian food is really flavorful with lots of variations making it an wonderful cuisine to explore. One thing you will have to consider when you want to make "Doro Wat" is that it will take quite some time to prepare especially when you want to make your own "Berbere" and "Niter kibbeh" instead of purchasing them. I prefer to make them myself and store them either in the freezer or fridge where they usually last for months. However if you are pressed for time you should be able to source and purchase them without to much trouble.
This recipe was inspired by the book "African cookery by Annette Merson" which contains a lot of delicious cooking recipes from around Africa.
Preparation time: 30 minutes
Cooking time: 75 minutes
Resting time: 30 minutes
Total time needed: at least 2 H 15 minutes
Grade of Difficulty: moderately difficult
Presented by: C&S
For the chicken
For the sauce
Serve hot with rice or injera bread.
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