Doro Wat II

Authentic Ethiopian Doro Wat II Recipe with Berbere Spice

Region / culture: Ethiopia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Doro Wat II is a traditional Ethiopian chicken stew that is rich in flavor and spices. This dish is a staple in Ethiopian cuisine and is often served during special occasions and holidays.

History

Doro Wat II has been a popular dish in Ethiopia for centuries. It is believed to have originated in the northern region of the country and has since become a beloved national dish. The combination of chicken, onions, garlic, and berbere spice blend creates a unique and delicious flavor profile that is truly unforgettable.

Ingredients

2 to 3 lb (1.36 kg) of chicken
9 oz (255 g) of tomato paste
3 sticks of butter
10 hard boiled eggs, slightly scored
3 lb (1.36 kg) of finely chopped onion
2 large cloves of garlic, minced (or 2 tsp of garlic powder)
1 tsp of ground black pepper
3 heaping tablespoons of berbere

How to prepare

Remove the skin from the chicken and lightly score each piece with a knife to allow the sauce to penetrate.
In a large stew pot, melt the butter and sauté the onions and garlic for five minutes.
Add berbere, followed by tomato paste, and stir occasionally while the mixture simmers for about 15 minutes.
Gradually add the chicken, one piece at a time, ensuring each piece is well coated with the sauce.
Continue to simmer, adding enough water to maintain a thick soup-like consistency.
After approximately 20 minutes, when the chicken is halfway cooked, add the hard-boiled eggs.
Cover and continue cooking until the chicken is tender.
The dish is ready when the oil has risen to the top.
Season with black pepper and allow it to cool slightly.
Serve with injera.

Variations

For a vegetarian version, substitute the chicken with tofu or chickpeas.
Add vegetables such as carrots, potatoes, or bell peppers for added texture and flavor.

Cooking Tips & Tricks

Make sure to score the chicken pieces before cooking to allow the sauce to penetrate and infuse the meat with flavor.

- Be patient when simmering the sauce to allow the flavors to develop and meld together.

- Adjust the amount of berbere spice to suit your taste preferences – add more for a spicier dish or less for a milder flavor.

Serving Suggestions

Doro Wat II is traditionally served with injera, a spongy Ethiopian flatbread. It can also be served with rice or couscous.

Cooking Techniques

Simmer the sauce slowly to allow the flavors to develop and intensify.

- Use a large stew pot to ensure that the chicken pieces are evenly coated with the sauce.

Ingredient Substitutions

If you can't find berbere spice blend, you can substitute it with a mixture of paprika, cayenne pepper, and other spices.

Make Ahead Tips

Doro Wat II can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Doro Wat II in a large serving dish with the hard-boiled eggs arranged on top for a beautiful presentation. Garnish with fresh cilantro or parsley for a pop of color.

Pairing Recommendations

Doro Wat II pairs well with a side of Ethiopian lentils, salad, or roasted vegetables. It also goes well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers of Doro Wat II in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Doro Wat II contains approximately 300 calories.

Carbohydrates

Each serving of Doro Wat II contains approximately 15 grams of carbohydrates.

Fats

Each serving of Doro Wat II contains approximately 12 grams of fats.

Proteins

Each serving of Doro Wat II contains approximately 25 grams of proteins.

Vitamins and minerals

Doro Wat II is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

Doro Wat II contains eggs and may not be suitable for individuals with egg allergies.

Summary

Doro Wat II is a nutritious and flavorful dish that is high in proteins and essential vitamins and minerals.

Summary

Doro Wat II is a delicious and flavorful Ethiopian chicken stew that is perfect for special occasions or a cozy night in. With its rich spices and tender chicken, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Sarah in her quaint little home in the countryside. Sarah was a fantastic cook, and she had promised to teach me how to make her famous Doro Wat, a traditional Ethiopian chicken stew.

As soon as I stepped into Sarah's kitchen, I was hit with the delicious aroma of spices and herbs. The air was filled with the scent of garlic, ginger, and berbere – a fiery Ethiopian spice blend that I had never encountered before. Sarah greeted me with a warm hug and a mischievous twinkle in her eye.

"Are you ready to learn the secret to my Doro Wat?" she asked, her voice filled with excitement. I nodded eagerly, my stomach growling in anticipation. Sarah handed me a worn notebook, its pages filled with scribbled notes and splattered with food stains.

"This is my grandmother's recipe," Sarah explained, her eyes shining with pride. "It has been passed down through generations, and now I am sharing it with you."

I flipped through the pages of the notebook, my eyes widening as I read the list of ingredients and instructions. The recipe called for chicken, onions, garlic, ginger, tomatoes, and a host of exotic spices. It seemed like a daunting task, but Sarah assured me that with a little patience and practice, I would soon be able to master the art of making Doro Wat.

We spent the entire afternoon in Sarah's kitchen, chopping vegetables, marinating the chicken, and simmering the stew on the stove. As the fragrant aroma of spices filled the air, Sarah shared stories of her childhood in Ethiopia, of family gatherings and festive celebrations where Doro Wat was always the star of the show.

Finally, after hours of cooking and stirring, the Doro Wat was ready. Sarah ladled generous portions of the rich, spicy stew into bowls, and we sat down at the kitchen table to enjoy our creation. The first bite was a revelation – the tender chicken, the vibrant colors, the complex flavors that danced on my tongue.

As I savored each mouthful, I knew that I had found a treasure in Sarah's recipe. It was not just a dish to be enjoyed, but a piece of history, a connection to a culture and a tradition that was far removed from my own. I felt grateful to Sarah for sharing her family's recipe with me, and I knew that I would cherish it for years to come.

Since that fateful day in Sarah's kitchen, I have made Doro Wat countless times, each batch a little different from the last as I experimented with my own variations and tweaks. But no matter how many times I make it, the taste of Sarah's Doro Wat always brings me back to that sunny afternoon in her cozy kitchen, with the scent of spices in the air and the warmth of friendship in my heart.

Now, as I pass on the recipe to my own grandchildren, I hope that they will find as much joy and fulfillment in cooking as I have. And who knows, maybe one day they will pass it on to their own friends, sharing the magic of Doro Wat with a new generation. The memory of finding this recipe for the first time will always bring a smile to my face – a reminder of the power of food to bring people together, to create bonds that transcend time and distance.