Ethiopian doro wat

Ethiopian doro wat

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This is our simplified version of the delicious, traditional Ethiopian chicken stew, doro wat. Onions, ginger, tomato paste and the fragrant spice blend berbere all fuse into a rich sauce that you slowly simmer the chicken in.

Ingredients

Quantity Ingredient
5 large red onions, chopped
2 tablespoons butter or olive oil
1 tablespoon fresh ginger, grated
300-400ml water
1 chicken, (about 1.2 kg)
1-2 teaspoons Berbere
100ml tomato paste
1 1/2 teaspoons salt
4 hard-boiled eggs

Method

  1. Sauté the onion in butter or oil in a heavy-based casserole dish. After a few minutes, add the ginger, pour in some of the water, then cover and slowly cook the onion over low heat for 20 minutes, or until soft.
  2. Cut the chicken into smaller pieces and remove the skin (this recipe is better without it). Stir the berbere and tomato paste into the dish, add the rest of the water and stir again. Add the chicken pieces and season with the salt. Bring to the boil and then lower the heat. Put the lid on and slowly cook the stew for about 35 minutes, or until the chicken easily falls off the bone. You can prepare the recipe ahead of time up to this point, then reheat it.
  3. Peel the eggs and add them to the dish just before serving. Serve with Ethiopian teff bread or other flatbread.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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