Ethiopia's National Dish

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Wednesday, May 18, 2005

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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© 2005 The Washington Post Company

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