Doro Wat III

Vegetarian Doro Wat III Recipe from Ethiopia with Chicken and Berbere Spice

Region / culture: Ethiopia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Doro Wat is a traditional Ethiopian dish that is rich in flavor and spices. It is a spicy chicken stew that is often served with injera, a sourdough flatbread. In this recipe, we will be using tofu as a vegetarian alternative to chicken.

History

Doro Wat is a popular dish in Ethiopian cuisine and is often served during special occasions and holidays. It is known for its bold flavors and aromatic spices, making it a favorite among many.

Ingredients

1 large fryer chicken (or 2 lb (907 g) firm tofu)
olive oil for frying
1 stick of butter or soy margarine
1.5 large onions, coarsely chopped
4 large cloves of garlic, chopped
1 can (6 oz (170 g)) of tomato paste
2 to 3 tbsp of berbere seasoning
salt to taste
3 to 6 hard-boiled eggs, peeled (optional)

How to prepare

Cut the chicken into pieces, avoiding small bones and excluding backs or necks. Remove the skin and make slits in the meat.
If using tofu, cut it into 2-inch cubes. Boil the cubes in a covered pot for 5 to 10 minutes until they puff up and become spongy. This will allow the tofu to absorb the sauce.
Rinse the chicken or tofu in cold water and drain.
Heat a few tablespoons of olive oil in a Dutch oven or skillet.
Add butter or margarine and melt. Then, add the onions.
Cook over medium heat until the onions are somewhat soft. Then, add the garlic.
When the onions become translucent, stir in tomato paste and approximately 0.25 cup of water.
Strain the berbere and add it to the mixture.
Add salt to taste.
Place the chicken or tofu in the pot, coat it with the sauce, and cover.
Simmer the mixture, stirring often to prevent the sauce from sticking or burning. Add water as necessary to maintain a thick ketchup-like consistency.
If using eggs (traditional in doro wat), add them whole to the mixture after 30 minutes.
Continue simmering on the stovetop for approximately one hour.
The sauce should have a rich, deep red color.
Once the dish is done, keep it warm in the oven until ready to serve.

Variations

Use chicken instead of tofu for a traditional Doro Wat.
Add vegetables such as carrots, potatoes, or bell peppers for added texture and flavor.
Adjust the level of spiciness by adding more or less berbere seasoning.

Cooking Tips & Tricks

Be sure to cut the chicken or tofu into pieces that are not too small, as they will shrink during cooking.

- Boiling the tofu before frying it will help it absorb the flavors of the sauce.

- Stir the sauce often while simmering to prevent it from sticking to the bottom of the pot.

- Adjust the amount of berbere seasoning to suit your taste preferences.

Serving Suggestions

Serve Doro Wat with injera, rice, or bread for a complete meal. Garnish with chopped cilantro or parsley for added freshness.

Cooking Techniques

Simmering the sauce slowly will allow the flavors to develop and the chicken or tofu to become tender.

- Stirring the sauce often will prevent it from burning and sticking to the bottom of the pot.

Ingredient Substitutions

Use ghee or vegetable oil instead of olive oil for frying.

- Use butter instead of soy margarine for a richer flavor.

Make Ahead Tips

Doro Wat can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Doro Wat in a large serving dish with injera on the side. Garnish with sliced hard-boiled eggs and a sprinkle of berbere seasoning for a colorful presentation.

Pairing Recommendations

Pair Doro Wat with a side of Ethiopian lentils, salad, or roasted vegetables for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers 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

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 10% of the daily recommended intake per serving

Vitamin C: 15% of the daily recommended intake per serving

Alergens

Contains soy

Summary

Doro Wat is a nutritious dish that is high in protein and iron. It is a flavorful and satisfying meal that can be enjoyed by vegetarians and meat-eaters alike.

Summary

Doro Wat is a flavorful and aromatic dish that is perfect for special occasions or a cozy night in. Whether you choose to use chicken or tofu, this dish is sure to impress with its bold flavors and rich spices. Enjoy with injera or your favorite side dish for a complete and satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Doro Wat III. It was many years ago, during one of my trips to Ethiopia. I had always been fascinated by Ethiopian cuisine, with its bold flavors and unique spices. I had already learned how to make the traditional Doro Wat, a spicy chicken stew that is a staple in Ethiopian households. But this new version promised to take the dish to a whole new level.

I first heard about Doro Wat III from a local woman I met at a market in Addis Ababa. She was a talented cook, known for her delicious dishes, and she graciously offered to share her recipe with me. I was thrilled at the opportunity to learn from her, and I eagerly accepted her invitation to visit her home and watch her prepare the dish.

As I watched her work in her small kitchen, I was struck by her skill and expertise. She moved with a grace and confidence that only comes from years of experience. She showed me how to toast the spices, how to sauté the onions until they were caramelized, how to simmer the chicken until it was tender and flavorful. And then came the secret ingredient that set Doro Wat III apart from the traditional version: a generous amount of berbere, a fiery spice blend that gave the dish its signature kick.

I was mesmerized by the sight and smell of the dish as it simmered on the stove. The rich, red color of the sauce, the spicy aroma that filled the air, the promise of a delicious meal to come. I couldn't wait to taste it.

When the time came to finally sit down and eat, I was not disappointed. The Doro Wat III was everything I had hoped for and more. The flavors were bold and complex, the heat was intense but not overpowering, the chicken was tender and juicy. It was a dish that demanded to be savored, to be appreciated for all its nuances and depths.

I thanked the woman profusely for sharing her recipe with me, and I left her home feeling inspired and energized. I knew that I had stumbled upon something special, something that I wanted to share with my own family and friends.

Back home, I set to work recreating the dish in my own kitchen. I followed the woman's instructions to the letter, using the same spices, the same techniques, the same care and attention to detail. And when I finally sat down to eat, I was transported back to that small kitchen in Addis Ababa, surrounded by the sights and smells of Ethiopia.

I shared the dish with my family and friends, and they were all blown away by its bold flavors and exotic spices. They begged me for the recipe, and I was more than happy to share it with them. And so, Doro Wat III became a regular fixture on my dinner table, a dish that never failed to impress and delight.

Over the years, I have continued to perfect the recipe, tweaking it here and there to suit my own tastes and preferences. I have added a touch of honey for sweetness, a splash of vinegar for acidity, a handful of fresh herbs for brightness. But the core of the dish remains the same: the rich, spicy sauce, the tender chicken, the warm, comforting flavors of Ethiopia.

I am grateful to that woman in Addis Ababa for sharing her recipe with me, for opening my eyes to the possibilities of Ethiopian cuisine. And I am grateful to all the people and places that have inspired me along the way, that have taught me the joys of cooking and sharing a delicious meal with loved ones.

And so, whenever I make Doro Wat III in my kitchen, I think of that woman and that small kitchen in Addis Ababa. I think of the sights and smells of Ethiopia, the bold flavors and exotic spices. And I am filled with gratitude for the gift of this recipe, for the joy of stumbling upon something truly special.