Once again, lower heat, and cook, uncovered, for 45 minutes, until the chicken is cooked. Sophie from Leuven, Belgium. While I’m not African, and have only had the pleasure of being in North Africa (see my North African and Middle Eastern pages), I have cooked in an Ethiopian kitchen. Thanks Jacintha! The coffee is taken through its full life cycle of preparation in front of you in a ceremonial manner. Niter Kibbeh (Nit’ir Qibe) is an ingredient integral to Ethiopian cuisine and is made by clarifying butter that has been infused with herbs and spices. You can find my recipes here. 3 tbsp. lemon, juice only—1. Heat 1/2 cup butter in a skillet over medium-low heat. Am I ok serving it with some shop bought flatbread or even French baguette? Much like you’d finish Indian recipes with some garam masala. 4 tablespoons of niter kibbeh (clarified butter, infused with garlic, ginger, onion, black pepper, oregano, fenugreek, and turmeric) 4-6 tablespoons of berbere (or according to your preference/spice tolerance) 3 teaspoons of white pepper. 2 large onions, finely diced or chopped. onions, chopped—6 (at least) garlic 5 cloves. ginger. Hi Sophie, I’m so glad to hear that! It is made up of many components and takes a long time to properly cook. However, in the absence of mekelesha, I just hold back some of the berbere, and use that instead. % of people told us that this article helped them. Popular in the East African country of Ethiopia, doro wot is a dish with a wonderful blend of peppers and aromatic spices. What is the first thing needing to be done to make doro wat? If you feel like flexing your culinary muscles, I would encourage you to make it, for the true experience. These cookies do not store any personal information. Still pretty cool here in the southern hemisphere, it’ll be perfect. Make this during a chilly winter weekend! In Japanese we say, “胃袋を掴む”, meaning “catching someone’s stomach”, I suppose the concept is wolrdwide. I love coming across dishes I’ve never heard of, and particularly reading the background of how they came to be. This dish looks delicious by the way! Apparently Ethiopian women are only considered ready for marriage when they can make a good Berbere! Necessary cookies are absolutely essential for the website to function properly. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. If using t’ej (honey mead), add it now and let it bubble away for 1 minute. As mentioned in previous Ethiopian recipe posts, my small amount of Ethiopian culinary experience comes from the time I spent cooking in an Ethiopian restaurant in London in the 90s. This recipe may only be used for two chicken legs, as the recipe changes when more of the chicken is used. Yes, recipes in the plural, as I give you a quick and traditional method. If using the t’ej, add it now and let it … There are the usual variations on this theme, normal with any traditional food, but the Berbere spice mix is non-negotiable! Kudos! South Asian Recipes (India, Pakistan & Sri Lanka), (see my North African and Middle Eastern pages), the quick version that you’ll find employed by most who post this recipe. Traditionally, it would be served with Injera (above), the Ethiopian flatbread made with Teff flour. Be careful with the amount of pepper. Traditionally, the chicken (doro) was soaked in a bucket of water, salt and fresh lemon juice for at least an hour. Method 2 (1 hour 32 minutes) Take a large saucepan, and on medium heat, start to sauté your onions. They are so authentic and truly know the dishes and what makes them great. Add Berbere and continue to simmer for about 15 minutes at low heat and stirring occasionally. 6 eggs (boiled and peeled) Add beef and water, let it simmer until beef is done, then finish off cooking by adding wot kimem (Mekelesha) and salt. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Doro Wot (or Doro Wat) is perhaps the most famous recipe to have come out of East Africa. By signing up you are agreeing to receive emails according to our privacy policy. Doro Wat – Ethiopian Chicken Stew – slowly simmered in a blend of robust spices. What I love about small, family run “ethnic” restaurants is the authenticity that is found within their kitchens. They are meant to be made days earlier and stored, to be used when needed. I would highly recommend making it before cooking our wot, or get a shop bought one. This ‘Doro Wot or Wat’ is also a famous dish to enjoy a holiday “Hanukkah”. I have tried so many recipes out there and all these food bloggers just copy each other, then they add an extra ingredient or two to make the recipe different. It truly is, Esme. What they would occasionally add to their doro wot, would be a small amount of t’ej, an Ethiopian honey mead, just about 3-4 Tbsp for the recipe here. It’s a greta budget way to add some protein to your meal. I’m looking forward to eat the leftovers, usually tasting even better :-)). It’s sooo tasty, and was easy to make. Let’s get cooking, and if you have any questions, if I’ve missed out on explaining anything, just let me know in the comments below. Thanks to all authors for creating a page that has been read 21,709 times. I will set some time aside and have a go at this. Save my name, email, and website in this browser for the next time I comment. Not in my experience. I was taught to finish off the wot with a final sprinkle of another Ethiopian spice mix called mekelesha. Oh I have been waiting for this recipe from you since you published the kibeh recipe! Click here for the recipe. Lower heat and simmer for 5 minutes. Copyright Azlin Bloor LinsFood.com 2011-2020. Thank you, I have never seen a Doro Wot recipe and background like this before. To make this dish is easy without any hurdle at home follow my procedure. 1 tablespoon lemon juice. 5 cloves garlic, minced. Add the niter kibbeh and cook for 1 minute, stirring. I have only had Ethiopian food a few times and I absolutely loved it. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. 5 small red onions, finely chopped. This would add a touch of sweetness to the dish, which was rather nice. This article explains how to create a traditional doro wat, serving up to six people when served with a few other vegetables on the side. Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. Cook, stirring constantly, until … Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot … Such wonderful recipes, I love them!!! Subscribe to Our Youtube Channel by clicking the red button: By using our site, you agree to our. This looks soo different from the usual stews I read about on blogs. Don’t let the long ingredient list and preparation time deter you; this dish is … x. I love eggs in a curry. In the process of clarifying the spiced butter, the same process used to make ghee, the butterfat is separated from the milk solids and water and the result is a highly aromatic and flavorful cooking fat. A traditional dish from Ethiopia. The difference is that much of the time it takes to cook Doro Wot, is hands on. It is often served with other foods including braised beef and various vegetables. Cook for another 2 minutes. At the end of this, we would have a dark, thick sauce called kulet, and only then, will the chicken pieces go in, to cook for another 45 – 60 minutes. Never once did we cook it with tomatoes in the restaurant; it is apparently, a fairly modern addition, how modern, I have no idea. I have eaten it so many times when I was working in Ethiopia, now I can show my wife to make it from your recipe. I love anything with chicken. I haven’t thought of making it myself so this is a great recipe to inspire me. This website uses cookies to improve your experience while you navigate through the website. This looks simply delicious. While I like to give my readers easy recipes, I also like you to be able to experience authenticity as much as is possible. Cook Time 1 hr 10 mins. To create this article, 19 people, some anonymous, worked to edit and improve it over time. Caramelize the red onions on low heat in a large pot for 1 hour. 2 tablespoons kosher salt, plus more as needed. Add a touch of water if it’s too dry. I salute you, your honesty and your knowledge, Chef! And they tasted nothing like how I remember. However, in keeping with the slight flavour the lemon juice imparts, the practice of using it has been retained by many. wikiHow is where trusted research and expert knowledge come together. 2 teaspoon Koreima 2 teaspoon Wot Kimem 2 teaspoon salt (as needed) 1-3 cup of water Preparation Method:In large pot, simmer onion, garlic and ginger with vegetable oil till lightly brown.Add Berbere and Paprika, continue to simmer for about 15-20 minutes at low heat stirring occasionally by adding a touch of water as needed to avoid sticking. And I’m glad you found it easy to make, not everyone is a big fan of spending more than 30 minutes on a recipe! Preparation Method: In large pot, simmer onion and garlic with vegetable oil till lightly brown. You also have the option to opt-out of these cookies. These cookies will be stored in your browser only with your consent. Considered the national dish of both Ethiopia and Eritrea, Doro Wot is a legend in itself. 1. I covered this recipe in a post recently, in preparation for cooking the Doro Wot. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. And I would like to pass on whatever knowledge I possess, to you. Your email address will not be published. If she is, mum’s the word, because every Ethiopian will tell you that to catch a husband, you’ll have to know how to cook Doro Wot! Thank you for the wonderful recipe! Your email address will not be published. Doro wat is a traditional Ethiopian stew of chicken, eggs, and onions seasoned with a blend of ginger, garlic, and spices—and specifically, berbere seasoning. Add 1 Tbsp niter kibbeh, stir and cook for a minute. A very happy New Year to you too! All I know is that Samira’s mum would just say. Happy New year! Sprinkle the doro wot with the remaining berbere, stir and take off heat. Cook and stir onion until translucent, 5 to 6 minutes. Then heat the oil and the niter kibbeh in an oven. Take a large saucepan, and on medium heat, start to sauté your onions. ♥And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfoodLin xx, Sound wonderful, can’t wait to try it. That’s all that I can think of as far as technicalities go. Prep Time 20 mins. Coffee is called 'Bunna' (boo-na) by the Ethiopians. To create this article, 19 people, some anonymous, worked to edit and improve it over time. No self respecting Ethiopian female is going to be be unfamiliar with the cooking of Doro Wot. 1 … paprika pinch. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. I am going to try this recipe on Sunday. x. Wow, Ethiopean! 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