If a dish can best describe the Ethiopian food tradition, Doro Wot would be an ideal one. It is a spicy chicken stew that is one of the most popular dishes the country has to offer. It is best known for its spiciness and its high calories. In Ethiopia, the meal is widely consumed on special occasions, especially holidays that come after a fasting season.
Unlike Shiro wot, Doro Wot is not vegan, nor is it Gluten-free. But it would make a great holiday meal for those seeking an adventure. Unlike the vegetarian meals of Ethiopia, Doro Wot takes a relatively long time to prepare.
Doro Wot Recipe
- Spiced Butter(Niter Kibbeh)
- Skin-less chicken (all 12 pieces)
- Lemon juice
- Injera (For serving)
Traditionally, Ethiopians buy the chicken (alive) and cut it into pieces themselves. And that is the primary process of cultural preparation. See the video below to know the specific way how Ethiopians prepare the chicken to make Doro wot.
But nowadays, there are already prepared chicken pieces sold at any supermarket. So you can use that.
- Wash and soak the chicken in cold water and lemon and let it sit at room temperature. You might need to wash it over and over (atleast three times).
- In the meantime, dice the onions and caramelize them for about an hour on low heat.
- Add your berbere, garlic, and ginger and cook them for about 30 minutes on medium heat.
- Then add the marinated chicken and cook for 30 minutes on medium heat
- Add water to the mixture and let it boil.
- Hard boil your eggs, and after removing the shells, add them to the now-boiled stew
- Serve on a plate of injera and enjoy.
Preparing Doro-Wot might cost you more effort and time, but it will be worth it because it is an excellent pot of stew that can last you for days. Keeping in the tradition of Ethiopian food culture, make sure to share your stew with your friends and family because Ethiopian food tastes way better when it’s shared.
If you want video instruction, you can watch the next one.