This delicious stew is the most popular dish served in Ethiopia. It is aromatic, spicy, and rich, and is the perfect centerpiece for any celebration. It is made with teff flour, onions, garlic, and chilies. Traditionally, it is cooked for several hours over low heat. It can be prepared in a pressure cooker or on the stove. To make this Ethiopia Doro Wat traditional recipe, you must purchase good quality teff flour and follow the recipe instructions carefully.
Ethiopia Doro Wat Recipe
Ethiopia Doro Wat (Chicken Stew)
- Chop the onions and boil the eggs.
- Cut the chicken into chunks and wash. Set aside in a large bowl.
- Mix 2 cups of water with the lemon juice in a separate bowl and pour over the chicken. Leave it to soak for 20 minutes.
- Put a pot/Dutch oven over medium heat. Add the onions to the pot and constantly stir until it browns. Then add the spiced butter and ginger and garlic paste and stir until the oil heats up.
- Add the spices and one cup of water and stir thoroughly, making sure that the mixture is well combined.
- Remove the chicken from the water and lemon mixture and add it to the mixture in the pot. Stir thoroughly, making sure the chicken is well coated by the mixture.
- Cover the pot and simmer on medium heat until the chicken is tender.
- You can add more water to your desired consistency. Taste and adjust the seasoning.
- Peel the eggs and pierce with a fork. This is for the eggs to be able to absorb the stew.
- Add the eggs to the pot and simmer for further few minutes.8. Enjoy with injera!
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- Read more: East African Recipes
Tips for making Doro Wat
To prepare the dish, start by preparing the chicken. First, add some lemon juice and salt to the chicken. Allow to marinate for 30 minutes, then add turmeric and Berbere spice mixture to the chicken breasts and cover the pot. Finally, stir in the tomato paste and serve with hot, freshly cooked injera. This traditional stew is a mouthwatering and hearty meal. You’ll love every bite of it!
To prepare Ethiopian Doro Wat, first sweat the onions in oil over low to medium heat. Next, add onions and ginger to the oil, and simmer them until they turn a light pink color. You should then remove them from the pot and remove them. When they’re done, add turmeric, Berbere spice, and tomato paste to the broth. The mixture should then simmer for about 7-8 hours. Don’t forget to serve it with injera, which is a fermented teff bread.
Then, season the chicken breasts with lemon juice. After that, heat oil over medium heat. In the meantime, mix the onion, garlic, ginger, and chili in a bowl and then place the chicken breasts on top. Stir in the turmeric and Berbere spice mix. Now, add the chicken broth and stir for about 30 minutes. Enjoy this tasty, spicy, and flavorful Ethiopian dish. It is sure to be a hit.
Add spices to taste. For a more authentic flavor, add a few teaspoons of berbere spice to the pot. It’s a great seasoning for stews, soups, and meat. Adding tomatoes to the pot will make the stew more delicious. For the best Ethiopian Doro Wat, make it a day before serving. It will serve your family for a week. This is one of the easiest dishes to prepare!
The best way to make a good Ethiopian stew is to add a little teff flour. This is an essential ingredient. The main ingredients of the dish are chicken, onions, and teff flour. The teff flour has a spongy texture and has a mild flavor. It is a perfect dish to share with friends and family. You can add teff to any dish to make it taste authentic.
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