Doro Wat is Ethiopia’s national dish—a deeply flavorful, spicy chicken stew slow-cooked with berbere spice, onions, garlic, and hard-boiled eggs. Served on injera (sourdough flatbread), it’s the centerpiece of Ethiopian meals. The long onion cooking creates a thick, rich sauce.
It’s a communal dish, often enjoyed during holidays and celebrations.
Detailed History and Cultural Significance
Doro Wat traces to ancient Ethiopian traditions, refined with berbere (spice blend). Eggs symbolize prosperity. It’s central to fasting meals (vegetarian versions exist) and feasts.
Ingredients (serves 6):
- 1.5kg chicken pieces
- 6 hard-boiled eggs
- 1kg onions, very finely chopped
- Berbere spice (2-4 tbsp)
- Garlic, ginger, cardamom
- Butter (niter kibbeh) or oil
- Chicken stock or water
- Lemon juice
Onions are the base—cook patiently.
Step-by-Step Instructions:
- Cook onions low/slow 45-60 min until caramelized (no oil first).
- Add butter, garlic, ginger, berbere; cook 10 min.
- Add chicken; coat and brown.
- Pour stock; simmer 45 min.
- Add peeled eggs; cook 15 more min.
- Finish with lemon.
- Serve on injera.
Slow cooking builds depth.
Tips for Authenticity and Perfection:
- Chop onions finely—use food processor.
- Homemade niter kibbeh for richness.
- Adjust berbere for heat.
- Make ahead—flavors improve.
- Tear injera to scoop.
Variations:
- Vegetarian misir wat (lentils).
- Beef or lamb.
- Milder for children.
- With extra eggs.
Nutritional Insights: Per serving: ~500 calories, high protein. Spices aid digestion.
Pairings: With honey wine (tej), Ethiopian coffee.
Doro Wat is Ethiopia’s spicy, soulful masterpiece!
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