Doro wat

Dish

Doro wat

Doro wat is a complex dish that is made with a variety of spices, including berbere, a spice blend that is unique to Ethiopian cuisine. The chicken is cooked slowly in a broth made from onions, garlic, and ginger, and is then combined with the spices. The dish is typically served with injera, a sourdough flatbread that is used to scoop up the chicken and sauce. Doro wat is a popular dish in Ethiopia, and is often served at special occasions like weddings and holidays.

Jan Dec

Origins and history

Doro wat has been a staple of Ethiopian cuisine for centuries. It is believed to have originated in the northern region of Ethiopia, and has since become a popular dish throughout the country. The dish is typically cooked in a clay pot over an open fire, but is now more commonly cooked on a stove.

Dietary considerations

Doro wat is a high-protein dish that is suitable for those on a high-protein diet. It is not suitable for vegetarians or vegans.

Variations

There are many variations of Doro wat, with different regions of Ethiopia having their own unique take on the dish. Some variations include the addition of hard-boiled eggs or potatoes, while others use different types of meat like beef or lamb.

Presentation and garnishing

Doro wat is typically served in a large clay pot, with the chicken and sauce arranged on top of the injera. The dish is often garnished with fresh herbs like parsley or cilantro.

Tips & Tricks

To make the dish even more flavorful, try marinating the chicken in the spice blend overnight before cooking.

Side-dishes

Doro wat is typically served with injera, a sourdough flatbread that is used to scoop up the chicken and sauce. Some people also like to serve it with a side of pickled vegetables or a salad.

Drink pairings

Doro wat pairs well with a variety of Ethiopian beers, including St. George and Harar. It is also traditionally served with a glass of tej, a honey wine that is unique to Ethiopian cuisine.