Doro Wat (Spicy Ethiopian Chicken Stew)

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Recipe by Casu Marzu Wikified by Drimble Wedge

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This is doro wat. It is a spicy curry-like Ethiopian stew. It is delicious, it is rich, it is spicy. It also hit all the areas I was craving lately. It is also really easy to make.

Before one can make doro wat, the essential spice mixture is required. Indians have garam masala, and the Ethiopian equivalent (berbere) is fairly similar.

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This is berbere. This particular blend consists of the following:

  • 1 teaspoon fenugreek
  • 1/2 cup ground chili
  • 1/2 cup hot paprika
  • 2 tablespoons salt
  • 2 teaspoons ground ginger
  • 2 teaspoons onion powder
  • 1 teaspoon cardamom
  • 1 teaspoon coriander
  • 1/2 teaspoon garlic
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon allspice

Mix this all together and seal in a bag. Makes about 2 cups.

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After the spice mix is ready, cut down a chicken (or buy one that is sectioned already), debone, remove the skin, and sprinkle on the juice of a lemon and a teaspoon of salt. Set this aside as the rest of the ingredients are cooked.

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Cut up about 2 1/2 cups of onion and two to three cloves of garlic and cook on low.

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Once the onions start go go translucent, add a 1/2 cup of the berbere and stir to coat.

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Add in a can of tomato paste and stir to combine.

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Pour a cup of water over and stir in the chicken pieces. Stew for at least a half an hour, stirring occasionally. Add more water if needed. The consistency should remain thick, but still quite moist.

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Just before eating, boil up one egg per person, cut four or five slices in each, and let simmer for a few minutes. Plate and serve.

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The puri recipe can be found here.