What is Doro Wat made of?

What is Doro Wat made of?

Doro wat (also spelled doro wot) is an Ethiopian chicken stew flavored with a spiced butter called niter kibbeh and berbere, a spice blend that often includes fenugreek, hot chiles, paprika, cardamom, and coriander. Toward the end of cooking, hard-boiled eggs are added to the stew.

Where did Doro Wat originate?

What is doro wat? Doro wat is a very spicy dish, made with chicken, liver, gizzard and boiled eggs. It is a very popular dish in Ethiopia, and because it includes chicken and eggs, it is prepared for very special occasions. It is often served with injera, the traditional Ethiopian bread.

What is the process of making doro wot?


  1. Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.)
  2. Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat.

What are Ethiopian spices?

The seven spices are: cardamom, cinnamon, black pepper, nuteg, cumin, indian long pepper (called timin in Amharic), cloves. Korerima is often referred to as cardamom in recipes but is actually different, it is much larger and should be used if possible. Beso bela is also known as sacred basil.

What is Ethiopia national food?

Often called the national dish of Ethiopia, the berbere-spiced chicken and egg stew is usually reserved by home cooks for occasions such as family gatherings, religious holidays, and weddings, in part because making doro wat can be very time-consuming.

Is Ethiopian food spicy?

Ethiopian food is notoriously spicy and most often contains a wide mixture of different spices. This mixture is most often referred to as Berbere spices and usually contains garlic, chilli powder, basil, and ginger, among others.

What does wot mean in Ethiopian food?

Wot is Ethiopia’s version of curry, and the ubiquitous companion of injera. While beef and goat are often used with wot, chicken — doro in Amharic — reigns as the wot champion. Doro wot is made with chicken drumsticks or wings cooked and served in a hot sauce of butter, onion, chilli, cardamom and berbere.

What is the national food of Eritrea?

The main traditional food in Eritrean cuisine is tsebhi (stew), served with injera (flatbread made from teff, wheat, or sorghum and hilbet (paste made from legumes; mainly lentil and faba beans).

What is the main spice in Ethiopian food?

A base seasoning, used in a wide variety of savory and spiced Ethiopian dishes, is a blend of spices known as Berbere. Most Berbere seasoning is made with chile peppers, fenugreek, cinnamon, ginger, cardamom, and coriander.

What are Ethiopian Flavours?

The landlocked African nation is known for dishes that employ local herbs and spices―fenugreek, cumin, cardamom, coriander, saffron, mustard, ginger, basil―and reflect a rich history of vegetarian cooking. And the warm flavors of Ethiopia are unique.