Mangu

doro-wat

Next Dish: Dal Bhat

Doro Wat is a traditional Ethiopian stew made primarily of chicken, hard-boiled eggs, and a variety of spices. The dish is characterized by its red color, which comes from the key ingredient, berbere, a spice mixture that includes chili peppers. It is often served with injera, a sourdough flatbread, which is used to scoop up the stew. Doro Wat is considered a national dish of Ethiopia and is commonly served during special occasions and festivals.

berbere spice

salt

garlic

olive oil

paprika

egg

ginger

Recipe

Ingredients:

  • 4 chicken thighs

  • 2 large onions

  • 2 tablespoons of berbere spice

  • 2 tablespoons of paprika

  • 2 cloves of garlic

  • 1 inch of fresh ginger

  • 1/4 cup of olive oil

  • 1/4 cup of red wine

  • 4 boiled eggs

  • Salt to taste


Instructions:

  1. Start by finely chopping the onions, garlic, and ginger.

  2. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.

  3. Add the berbere spice and paprika to the pot, and stir well to combine. Cook for a few minutes until the spices are well incorporated.

  4. Add the chicken thighs to the pot, and stir well to coat the chicken in the spice mixture. Cook for a few minutes on each side until the chicken is browned.

  5. Pour in the red wine, and bring the mixture to a simmer. Cover the pot and let it cook for about 30 minutes, until the chicken is cooked through and the flavors are well combined.

  6. While the chicken is cooking, boil the eggs in a separate pot. Once they're cooked, peel them and set them aside.

  7. Once the chicken is done, add the boiled eggs to the pot. Stir well to coat the eggs in the sauce.

  8. Season the Doro Wat with salt to taste, and serve hot.