Difference between revisions of "Doro Wat (Spicy Ethiopian Chicken Stew)"

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[[Category:Stew]]
 
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[[category:Casu Marzu's Recipes|Casu Marzu's Recipes]]  
 
[[category:Casu Marzu's Recipes|Casu Marzu's Recipes]]  
[[Category:Features Recipes]]
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[[Category:Featured Recipes]]
  
 
Recipe by [[:category:Casu Marzu's Recipes|Casu Marzu]]  Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br><br>
 
Recipe by [[:category:Casu Marzu's Recipes|Casu Marzu]]  Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br><br>

Latest revision as of 01:50, 23 November 2011


Recipe by Casu Marzu Wikified by Drimble Wedge

Dorowat1.jpg

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.

Dorowat2.jpg

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.

Dorowat3.jpg

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.

Dorowat4.jpg

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

Dorowat5.jpg

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

Dorowat6.jpg

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

Dorowat7.jpg

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.

Dorowat8.jpg

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.

Dorowat9.jpg

The puri recipe can be found here.