Ethiopian Doro Wat is a rich and spicy chicken stew that is one of the most famous dishes in Ethiopia. It is often enjoyed during special occasions and religious festivals. Known for its deep red color and bold flavor, Doro Wat is traditionally served with injera, a spongy sourdough flatbread, and shared among family and friends.
Ingredients
For the Stew
- 1 whole chicken, cut into pieces
- Juice of 1 lemon
- 2 tablespoons butter or niter kibbeh (spiced clarified butter)
- 3 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons berbere spice mix
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 4 hard-boiled eggs, peeled
- Salt and black pepper to taste
Instructions
Step 1 – Prepare the Chicken
- Clean chicken pieces and marinate them with lemon juice, salt, and pepper. Set aside.
Step 2 – Cook the Onions
- In a large pot, slowly cook chopped onions without oil over low heat until softened and lightly browned.
- Add butter or niter kibbeh, then stir in garlic and ginger. Cook for 2-3 minutes.
Step 3 – Build the Flavor
- Add berbere spice mix and tomato paste, stirring until fragrant.
- Pour in chicken stock and mix well.
Step 4 – Add Chicken and Eggs
- Place the chicken pieces into the stew and simmer over low heat for 40-50 minutes until tender.
- Add hard-boiled eggs halfway through cooking, allowing them to absorb the flavors.
Serving Suggestion
Doro Wat is always served with injera, which is used to scoop up the stew by hand. The tangy flavor of injera balances the heat of the dish, making it a perfect combination. It can also be enjoyed with rice if injera is unavailable.
Why Doro Wat Matters
This dish is considered the national dish of Ethiopia and holds deep cultural significance. It is often prepared for holidays, weddings, and gatherings, symbolizing warmth, family, and tradition.
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