Doro Wat (Spicy Ethiopian Chicken Stew) - Revision history

Drimble Wedge: fixed small typo

2011-11-23T01:50:13Z

fixed small typo

Toast at 01:09, 23 November 2011

2011-11-23T01:09:28Z

Drimble Wedge at 04:32, 17 November 2011

2011-11-17T04:32:22Z

Drimble Wedge: moved Doro Wat? (Spicy Ethiopian Chicken Stew) to Doro Wat (Spicy Ethiopian Chicken Stew)

2011-11-17T04:23:48Z

moved Doro Wat? (Spicy Ethiopian Chicken Stew) to Doro Wat (Spicy Ethiopian Chicken Stew)

Drimble Wedge: Created page with "Recipe by Casu Marzu Wikified by Drimble Wedge"

2011-11-17T04:23:29Z

Created page with "Recipe by Casu Marzu Wikified by Drimble Wedge"

New page

Recipe by [[:category:Casu Marzu's Recipes|Casu Marzu]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]

@@ Line 4: / Line 4: @@
 [[Category:Stew]]
 [[category:Casu Marzu's Recipes|Casu Marzu's Recipes]]
-[[Category:Features Recipes]]
+[[Category:Featured Recipes]]
 Recipe by [[:category:Casu Marzu's Recipes|Casu Marzu]]  Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br><br>

@@ Line 4: / Line 4: @@
 [[Category:Stew]]
 [[category:Casu Marzu's Recipes|Casu Marzu's Recipes]]
 Recipe by [[:category:Casu Marzu's Recipes|Casu Marzu]]  Wikified by [[User:Drimble Wedge|Drimble Wedge]]<br><br>

← Older revision		Revision as of 04:32, 17 November 2011
Line 1:		Line 1:
−	Recipe by [[:category:Casu Marzu's Recipes\|Casu Marzu]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]]	+	[[Category:African]]
		+	[[Category:Chicken]]
		+	[[Category:Dinner]]
		+	[[Category:Stew]]
		+	[[category:Casu Marzu's Recipes\|Casu Marzu's Recipes]]
		+
		+	Recipe by [[:category:Casu Marzu's Recipes\|Casu Marzu]] Wikified by [[User:Drimble Wedge\|Drimble Wedge]]<br><br>
		+
		+	[[image: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.
		+
		+	[[image: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.
		+
		+	[[image: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.
		+
		+	[[image:Dorowat4.jpg]]
		+
		+	Cut up about 2 1/2 cups of onion and two to three cloves of garlic and cook on low.
		+
		+	[[image:Dorowat5.jpg]]
		+
		+	Once the onions start go go translucent, add a 1/2 cup of the berbere and stir to coat.
		+
		+	[[image:Dorowat6.jpg]]
		+
		+	Add in a can of tomato paste and stir to combine.
		+
		+	[[image: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.
		+
		+	[[image: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.
		+
		+	[[image:Dorowat9.jpg]]
		+
		+	The puri recipe can be found [http://julytomato.tumblr.com/post/12060079353/two-for-one-dulce-de-leche-bars-and-puri\| here].

← Older revision	Revision as of 04:23, 17 November 2011
(No difference)