2 weeks ago, I said we will be plunging into some African foods and since then we’ve navigated from Moroccan Potato Fritters, Maakouda and digressed Italy for the delicious Spaghetti Bolognese. Today, we are back on the African train, and will be learning Doro Wat.
This is practically the first time I am hearing Doro Wat and I am just thrilled at it because it is simple to make and can easily pass for Nigerian stew with boiled eggs and chicken (ata dindin).
Wot is the main course for the Ethopian New Year, usually made with lamb or chicken and is pronounced /wet/ like rain. Doro pronounced like /zoro/on the other hand, is simply means stew. Doro Wat is has the chicken simmered in caramelized onions and robust Berbere spice blend to make a flavored packed dish. It is traditionally slow cooked for hours and delivers authentic taste in a fraction of time. So let’s go ahead and create the flavors of this Ethiopian restaurant dish at home! RECIPE 1
Ingredients Chicken drumstick (can be replaced with boneless ), lemon juice, salt, eggs, the berbere spice mix, garlic, ginger, onions, butter, tomato paste and chopped cilantro. The Berbere Spice Mix It may be difficult getting the berbere spice mix in Nigeria as this is no Ethiopia, but from making homemade spice mix, we can get the integral part to Ethiopian cuisine spice which not only adds heat to the food, but flavor as well. So simply get 2 tablespoons of cayenne pepper, 5 teaspoons of paprika, 1 teaspoon each of black pepper, coriander seeds, dry ginger and 1/4 teaspoons of nutmeg and cloves ready for your berbere spice mix. Lightly roast coriander seeds, allow to cool and then grind. Mix with rest of the spices and keep in an airtight container. This measurement gives you about 4 tablespoons of the berbere spice mix.
How To Prepare Boil the eggs in a cup of water, then run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice each egg into halves, and keep aside Marinate (soak) the washed chicken in lemon juice and salt, mix well and set aside.
In a pot, saute (fry) the sliced onions for 5 minutes, stirring a few times. Add in the minced garlic and ginger, and 1 tablespoon of butter and cook for about 3 minutes.
Now, add in ½ cup of water, remove all the browning or stuck bits, add in the chicken and mix well with the garlic, ginger and onions. Layer the Berbere spice mix, salt and tomato paste but do not mix. Close the pot and let the contents cook for 20 to 30 minutes or until the chicken is cooked through. Make sure to stir the chicken a few times and add more water if needed. In the end, taste and add more salt and Berbere spice
Now, mix the contents well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken. Stir in the boiled eggs, garnish with chopped cilantro and enjoy hot. RECIPE 2
Ingredients Chicken breast (or any other part but boneless), salt, eggs, the berbere spice mix, garlic, ginger, onions, butter, chicken stock and chopped cilantro. How To Make
First, cut the chicken breast into small, 1/2 inch chunks and marinate with 2 tablespoons lemon juice and let sit at least 15 minutes.
Use a food processor to very finely mince the onion – you want an almost chunky puree. Read also: Taking A Trip To Italy… How To Make Spaghetti Bolognese
Heat 2 tablespoons of oil and 2 tablespoons of butter in a pot,and saute the onion, covered, over low heat, stirring occasionally. Add more butter if it gets too dry. Then add in the finely minced garlic, ginger, and 1 tablespoon of butter. Continue to saute, covered, over low heat for another 20 minutes, stirring occasionally. Add 4 tablespoons of berbere and 2 teaspoons salt and stir to combine. Add 2 tablespoons of butter, cover, and simmer over low heat for another 30 minutes, stirring occasionally. After 30 minutes you’ll have a rich and luscious sauce that’s ready for the chicken!
Add in the marinated chicken to the sauce, add in the chicken stock and salt to the mixture. Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally. Now peel and pierce the eggs all over with a fork, about 1/4 inch deep, to allow the sauce to penetrate, and add into the sauce. Continue to simmer, covered, over low heat for 15 minutes, stirring occasionally. Adjust the seasonings according to taste. Add more berbere according to heat preference. Put off the heat and add in the chopped cilantro. Your Doro Wat is ready to be served. Try out with Rice, Bread or other items you can pair with a stew.