Doro Wat
“Ethiopian slow-cooked chicken stew in berbere-spiced sauce with hard-boiled eggs.”
Chicken
Onion
Berbere
Butter
Garlic
GingerWhere it comes from
Doro Wat is a quintessential Ethiopian dish that reflects the country's rich culinary heritage, often served during special occasions and religious celebrations. This hearty chicken stew is renowned for its bold flavors, thanks to the unique spice blend known as berbere. Interestingly, hard-boiled eggs are often added to the stew, symbolizing fertility and new beginnings in Ethiopian culture.
The national dish of Ethiopia announces itself before it reaches the table. Berbere and caramelized onions for a full hour.
On the Palate
What goes into it
How it's made
- 1
Slow-cook chicken pieces with onions, garlic, and ginger until tender and infused with flavor.
- 2
Stir in berbere spice mix and simmer to deepen the aromatic profile of the stew.
- 3
Add hard-boiled eggs and let them soak in the sauce for added richness.
- 4
Serve hot with injera, the traditional Ethiopian flatbread, for a complete experience.
