Ethiopia's National Dish
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Doro Wat
12 servings
In Ethiopia and for Ethiopians in the Washington area, no holiday meal is complete without doro wat -- a spicy chicken stew that includes whole, hard-boiled eggs. Senedu Zewdie, owner of Sodere restaurant on Ninth Street NW, uses a recipe passed down from her mother, Bogelch W-Maryam.
Doro wat, like many Ethiopian dishes, is extremely spicy for those unaccustomed to the cuisine. To enjoy the sauce, dip injera bread into it. Allow at least 4 1/2 hours for the preparation of this traditional dish.
8 cups chopped onion
6 1/2 cups water
Once 6-ounce can tomato paste
2 cups spiced butter*
1 1/2 cups berbere*
1 teaspoon chopped garlic
1 teaspoon ground ginger
6 bone-in, skinless chicken thighs
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