And they tasted nothing like how I remember. Learn more... Doro wat is a traditional Ethiopian meal. Add beef and water, let it simmer until beef is done, then finish off cooking by adding wot kimem (Mekelesha) and salt. If not, get shop bought ghee (Indian clarified butter) or use butter, and add a small piece of garlic, small piece of fresh ginger and a bay leaf to our recipe here. What is Kashmiri Chilli? Click here for the recipe. ¼ cup canola oil. Prick the eggs in 3 places with a small knife and add them to the stew. 6 eggs (boiled and peeled) 5 small red onions, finely chopped. Add the chicken pieces, stir, increase the heat and bring it back to boil. Add just a small amount of water, if you would like more sauce in your wot. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. The prep time and total cooking time for both these recipes, do not include the making of Berbere and Niter Kibbeh. Although ground spices can be used, the whole spices present a much more robust flavor. At the end of this, we would have a dark, thick sauce called kulet, and only then, will the chicken pieces go in, to cook for another 45 – 60 minutes. onions, chopped—6 (at least) garlic 5 cloves. This would add a touch of sweetness to the dish, which was rather nice. You also have the option to opt-out of these cookies. Doro Wot (or Doro Wat) is perhaps the most famous recipe to have come out of East Africa. I’ve never ever had Ethiopian food before and this looks like a good place to start. We use cookies to make wikiHow great. I’ll defenetly try more of your recepies. I have only had Ethiopian food a few times and I absolutely loved it. Sprinkle the doro wot with the remaining berbere, stir and take off heat. These days, most of us have access to “stink free” chickens, don’t we? What they would occasionally add to their doro wot, would be a small amount of t’ej, an Ethiopian honey mead, just about 3-4 Tbsp for the recipe here. Amisha, I appreciate those kind words. Cook and stir onion until translucent, 5 to 6 minutes. I will set some time aside and have a go at this. Oh absolutely! Not in my experience. 1 teaspoon ground cumin. This recipe may only be used for two chicken legs, as the recipe changes when more of the chicken is used. The 5 Things You NEED to be Doing to Get a Job, Faster. Bring to a boil, uncovered, over high heat. They always have far too many unnecessary ingredients added in. Thanks Jacintha! Thank you for the wonderful recipe! 11 ounces/450 mL of water or chicken stock (add as required) 1 tablespoon garam masala. If not, then I give credit where credit is due. Method 2 (1 hour 32 minutes) Take a large saucepan, and on medium heat, start to sauté your onions. I am going to try this recipe on Sunday. Include your email address to get a message when this question is answered. Oh I have been waiting for this recipe from you since you published the kibeh recipe! Thank you. They are meant to be made days earlier and stored, to be used when needed. Sophie from Leuven, Belgium. minced ginger. Lower heat and simmer for 5 minutes. Add Berbere and continue to simmer for about 15 minutes at low heat and stirring occasionally. It can change the taste, but you can always use tomato as a reducer. This article has been viewed 21,709 times. In-Depth Recipes, Food Culture & Food Stories, Published 08/08/2017, updated 18/09/2020 26 Comments. Recipe courtesy Woinee Mariam, Taste of Ethiopia, Austin, TX. As soon as the water boils, … This ‘Doro Wot or Wat’ is also a famous dish to enjoy a holiday “Hanukkah”. I salute you, your honesty and your knowledge, Chef! Ingredients. 3 tablespoons of pressed garlic. Thank you for one of the best written article and recipes I have ever read about one of my favourite childhood recipes ever! Make this during a chilly winter weekend! If you have time, leave the chicken to marinate for 30 minutes. After 5 minutes, lower the heat down to low and continue to dry fry for 30 minutes, stirring regularly to stop the onions from burning. Required fields are marked *. Add a touch of water if it’s too dry. Whether you are preparing Ethiopian or any other kind of food, our spices will give you astonishing flavors. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. lemon, juice only—1. You can find my recipes here. No self respecting Ethiopian female is going to be be unfamiliar with the cooking of Doro Wot. To create this article, 19 people, some anonymous, worked to edit and improve it over time. We also use third-party cookies that help us analyze and understand how you use this website. It’s a greta budget way to add some protein to your meal. Place the eggs in a medium saucepan and cover with water by 1 inch (2.5 cm). Subscribe to Our Youtube Channel by clicking the red button: They are so authentic and truly know the dishes and what makes them great. ♥And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfoodLin xx, Sound wonderful, can’t wait to try it. Berbere is a fiery red Ethiopian dry spice mix that gives Ethiopian wots (stews) their characteristic flavour and colour. If using t’ej (honey mead), add it now and let it bubble away for 1 minute. Let’s get cooking, and if you have any questions, if I’ve missed out on explaining anything, just let me know in the comments below. Get your ingredients ready and set them out on the bench or cooking area. 6 bone-in, skin-on chicken legs, separated into thighs and drumsticks. I love coming across dishes I’ve never heard of, and particularly reading the background of how they came to be. 2 tablespoons kosher salt, plus more as needed. Save my name, email, and website in this browser for the next time I comment. Ethiopian spiced butter (called nit'r qibe ), ghee, or melted butter. The idea was to get the “stink” out of the chicken. If you feel like flexing your culinary muscles, I would encourage you to make it, for the true experience. The coffee is taken through its full life cycle of preparation in front of you in a ceremonial manner. 2 large onions, finely diced or chopped. I have tried so many recipes out there and all these food bloggers just copy each other, then they add an extra ingredient or two to make the recipe different. What I love about small, family run “ethnic” restaurants is the authenticity that is found within their kitchens. This dish might … I was taught to finish off the wot with a final sprinkle of another Ethiopian spice mix called mekelesha. Let’s quickly take a look at some of the ingredients. Never once did we cook it with tomatoes in the restaurant; it is apparently, a fairly modern addition, how modern, I have no idea. Your kitchen must be full of nice aroma with all those homemade spices and homegrown herbs & plants! Add the chicken pieces, stir, increase heat and bring it back to boil. In addition to great flavors, Ethiopian spices are know to have many health benefits. wikiHow is where trusted research and expert knowledge come together. This website uses cookies to improve your experience. To make this dish is easy without any hurdle at home follow my procedure. Apparently Ethiopian women are only considered ready for marriage when they can make a good Berbere! Thank you, I have never seen a Doro Wot recipe and background like this before. This dish looks delicious by the way! All tip submissions are carefully reviewed before being published. We'll assume you're ok with this, but you can opt-out if you wish. Final round: add most of the remaining berbere (reserving 1/2 tsp) and the rest of the water, stir and cook for 1 minute. We have included great recipes for authentic Ethiopian dishes such as Sega wot, Doro wot, Alicha Sega wot, Misir, Kitfo and much more. Another recipe I covered in a comprehensive post not too long ago, and once again, in preparation for today’s recipe. Be careful though, I would never dream of buying “exotic” spice mixes from just anybody because they are hardly ever close to being authentic. chicken legs & thighs –2 pounds. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4c\/Make-Doro-Wat-Step-1.jpg\/v4-460px-Make-Doro-Wat-Step-1.jpg","bigUrl":"\/images\/thumb\/4\/4c\/Make-Doro-Wat-Step-1.jpg\/aid6323174-v4-728px-Make-Doro-Wat-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"