Cuisine : Doro Wat: Steps to prepare traditional Ethiopian stew

 

Introduction: Doro Wat is a traditional Ethiopian stew made with chicken, slow-cooked in a richly spiced sauce. It is considered one of the country's most famous dishes, known for its deep, complex flavors and aromatic spices. Doro Wat is often served on special occasions, such as holidays, celebrations, and family gatherings. It is commonly enjoyed with injera, a spongy flatbread that acts as both a plate and a utensil.

Ingredients:

Chicken (traditionally whole chicken, cut into parts)

Red onions (finely chopped)

Berbere spice blend (a key Ethiopian spice mix made with chili peppers, garlic, ginger, basil, and fenugreek, among others)

Niter kibbeh (clarified butter infused with spices like cardamom, cinnamon, and cloves)

Garlic and ginger (minced)

Tomato paste

Lemon juice

Hard-boiled eggs (optional but traditional)

Salt and pepper

Preparation:

1. Marinating the Chicken:

Clean the chicken, traditionally using lemon juice or vinegar to wash and prepare it.

Cut the chicken into pieces, removing the skin if desired, and rub with lemon juice or vinegar.

Let it sit for about 30 minutes, then rinse and set aside.

2. Cooking the Onions:

In a large pot, dry cook the finely chopped red onions over medium heat without oil. This is a unique method in Ethiopian cooking, which helps the onions release moisture and soften slowly without burning.

Stir constantly until the onions become soft and golden brown, usually taking around 20-30 minutes.

3. Adding the Spices and Flavor:

Once the onions are cooked, add the niter kibbeh (spiced butter) and stir.

Add minced garlic and ginger, cooking for a few more minutes until fragrant.

Stir in the berbere spice, adjusting the amount according to your preferred level of heat. Allow the spices to cook together with the onions for a few minutes to release their flavors.

4. Building the Sauce:

Add tomato paste and cook for a few minutes, allowing it to blend with the spices.

Pour in water or chicken broth gradually, stirring to create a thick, flavorful sauce.

5. Cooking the Chicken:

Add the marinated chicken pieces into the sauce, ensuring they are well coated.

Cover the pot and let the chicken simmer on low heat for about 45 minutes to an hour, until it is tender and fully cooked.

Stir occasionally and add more water or broth if the sauce becomes too thick.

6. Finishing Touches:

In the final stages of cooking, adjust seasoning with salt and pepper to taste.

Traditionally, hard-boiled eggs are added to the stew during the last 10 minutes of cooking, allowing them to absorb the flavors of the sauce.

7. Serving:

Serve Doro Wat hot, typically on top of injera bread. The bread absorbs the sauce, and pieces of chicken are eaten using torn pieces of injera.

Doro Wat is a labor-intensive dish, often taking several hours to prepare. However, its rich, spicy flavors make it worth the effort. The combination of the heat from the berbere spice and the warmth of the niter kibbeh creates a deeply comforting and memorable dish that is a staple in Ethiopian cuisine.