Royal Chicken Stew · Gondar's Signature Dish
Doro Wat
Photo: Edsel Little / Wikimedia Commons · CC BY-SA 2.0
A properly made doro wat can call for cooking down onions alone for well over an hour before any spice is added, a technique cooks say is the real secret to the dish's depth.
Doro wat simmers chicken pieces and whole hard-boiled eggs for hours in a thick, dark berbere sauce built from a deeply caramelized base of onions, garlic and ginger. It's ladled over injera and eaten by hand.
Why it's made this way: Ethiopian food historians trace the dish's refinement to the royal kitchens of Gondar, Ethiopia's 17th-century imperial capital, where elaborate spiced stews were developed to feed the emperor's court.
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Part of World of Street Food — 3248 dishes from 118 countries.
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