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Doro Wat

A rich, slow-cooked spicy chicken stew considered the national dish of Ethiopia, featuring hard-boiled eggs and berbere spice.

150 min Medium Etíope 4 servings
Doro Wat

The story behind

Doro Wat is the centerpiece of Ethiopian celebrations. The secret lies in the long caramelization of onions, which gives the stew its incredible depth. Your photo captures the thick, dark crimson sauce and the perfectly coated chicken and egg that define this iconic meal.

Instructions

  1. 1
    Slow-cook the onions in a dry pot until they are reduced and golden brown.
  2. 2
    Add spiced butter (Niter Kibbeh) and Berbere spice to form a thick, fragrant paste.
  3. 3
    Simmer the chicken pieces in the sauce until they are fully tender and the oil separates.
  4. 4
    Add whole hard-boiled eggs towards the end to soak in the spicy red gravy.
  5. 5
    Serve on a plate, traditionally accompanied by sour injera flatbread.

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