Holiday Stew · Highland Feast 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: Doro wat is the traditional centerpiece of Ethiopian Orthodox holiday tables, above all the feasts of Fasika (Easter) and Genna (Christmas) that break long meatless fasts, and it is often cut into exactly twelve pieces of chicken.
More from Ethiopia
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.