Doro Wat
Ethiopia's national celebration stew: chicken slowly simmered in a berbere-thickened onion sauce, finished with boiled eggs and served on spongy injera.
Origin & history
Doro wat belongs to the highland Ethiopian tradition of wat, slow-cooked stews built on a mountain of finely chopped onions cooked without fat before berbere is added. It is the centrepiece of mesob sharing platters at weddings, Christmas (Genna) and Easter (Fasika). The spice blend berbere and the fermented flatbread injera are both protected expressions of regional food culture.
Ingredients
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Stew
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