Doro Wot, also known as Doro Wat, is Ethiopia’s beloved spicy chicken stew featuring tender chicken simmered in a rich berbere-spiced sauce with hard-boiled eggs, often hailed as the national dish served on special occasions.
What is Doro Wot?
Doro Wot translates directly from Amharic as “chicken stew,” where “doro” means chicken and “wot” (or wat) refers to a thick, spiced stew central to Ethiopian cuisine. This slow-cooked dish combines onions caramelized over low heat, berbere spice blend, niter kibbeh (spiced clarified butter), garlic, ginger, and tomato paste, finished with peeled hard-boiled eggs immersed in the sauce. Variations like Alicha Doro Wot use milder turmeric instead of berbere for a less spicy profile.
Flavor Profile and Taste
Doro Wat tastes intensely spicy, aromatic, and savory with deep umami from slow-caramelized onions and berbere’s complex mix of chili, fenugreek, cardamom, coriander, cumin, paprika, and more. The sauce offers smoky heat balanced by the richness of niter kibbeh, tender chicken, and slightly tangy eggs, creating a bold, comforting depth unlike milder curries. Paired with injera’s sour sponginess, it delivers a messy, communal eating experience where the flatbread scoops up the flavorful sauce.
Key Ingredients and Spices
Berbere is the star spice, a fiery red blend providing heat and earthiness; homemade versions include paprika, cayenne, garlic powder, ginger, cumin, and fenugreek. Essential elements feature onions (slow-cooked to sweetness), chicken thighs or drumsticks, niter kibbeh, ginger-garlic paste, tomato paste, and 4-6 hard-boiled eggs. For authenticity, add korarima (or cardamom substitute) and black pepper.
How to Make Doro Wat (Simple Recipe)
Rub chicken with lemon juice. Caramelize sliced onions dry in a pot, then add niter kibbeh, garlic-ginger paste, tomato paste, berbere, and spices; cook until fragrant. Stir in chicken stock or water, chicken pieces, and simmer 30-45 minutes until tender; add eggs last and cook 10 more minutes, adjusting with water for sauce consistency. Serve hot over injera; total time is 1-2 hours, no PDF needed as steps are straightforward.
Where to Find Doro Wot
In Addis Ababa, enjoy Doro Wot at local spots during aserar (Sunday feasts) or everyday eateries like those near Churchill Street. Search “Doro Wot near me” for Ethiopian restaurants worldwide; pair with injera for the classic plate. Catering or home versions shine for holidays.
FAQ
What is Doro Wot Ethiopian?
Doro Wot is a spicy Ethiopian chicken stew made with berbere, onions, and eggs, translating to “chicken stew”.
What does Doro Wat taste like?
It tastes spicy, smoky, and richly savory from berbere and caramelized onions, with tender chicken and aromatic depth.
What does wot mean in Ethiopian food?
Wot (wat) means a thick, spiced stew, the backbone of Ethiopian meals often featuring meat, lentils, or veggies.
What is the national dish of Ethiopia?
Doro Wat is widely considered Ethiopia’s national dish, especially for celebrations, though wat stews broadly represent the cuisine.
What is Alicha Doro Wot?
A milder version using turmeric, ginger, and no berbere for subtle flavors.
Where to get Doro Wot in Addis Ababa?
Popular at aserar gatherings and spots like those in central areas; reserve for brunch.
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