Doro Wat

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Doro Wat, which translates to chicken stew, is another typical Ethiopian dish. Just like Sik Sik Wat, it utilizes the spice paste berberé, as well as niter kebbeh.

It’s a very simple dish to prepare, only require sautéing and braising. But it must be made with the spice paste and the infused spice butter to get the really unique flavors of Ethiopian cuisine. I urge you all to try these recipes – especially if you’ve never been lucky enough to enjoy Ethiopian food at a restaurant.

Unfortunately, I’ve tried, but regrettably never conquered the method for making injera – Ethiopian stretchy bread that looks like a large crepe. It’s made with teff flour, and it’s used to pick up the meat and vegetables, and wipe up the juices. So please go to an Ethiopian restaurant for the whole dining experience. You won’t regret it!

The recipe for Doro Wat comes from the Time Life Foods of the World cookbook entitled African cooking. But I’m making the recipe itself simpler, although I’m not changing the ingredients.

Doro Wat

3 pounds boneless chicken thighs, trimmed
1 lemon
2 teaspoons salt
1/4 cup niter kebbeh
1 large onion, finely chopped
4 cloves garlic, minced
1 – 1″ piece fresh ginger, minced
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/4 cup berberé
1/2 cup white wine
1/2 cup water
6 hard boiled eggs

First, cut up the thighs into about 3 or 4 manageable pieces, and place them in a large bowl. Squeeze lemon juice into the bowl, add the salt, and toss the chicken. Let the chicken marinate for 30 minutes.

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Meanwhile, add the niter kebbeh to a large Dutch oven over medium heat. Add the onions and cook them for about 5 minutes. Then add the garlic and ginger and sauté for another few minutes.

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Add the fenugreek, cardamom, nutmeg and berberé to the pot and cook the onion mixture for a few minutes, or until the berbere becomes completely combined with the other ingredients.

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Then add the white wine and water and cook for about 5 minutes. Add the chicken pieces to the sauce, cover the pot, and cook for 15 minutes over low heat.

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Pierce the hard boiled eggs with the tines of a fork, and place them in the pot with the chicken. Cover the pot again and cook for another 15 minutes.

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Serve the chicken hot with plenty of sauce, and make sure each serving includes a hard boiled egg. Any kind of bread would be good with doro wat, and comes in handy with the spicy sauce.

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After you’re done using the berberé, remember to put more oil over the top!

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Sik Sik Wat

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In Ethiopia, the word wat is basically the word for stew. But this is no ordinary stew. The Ethiopian wats, no matter what meat is used, whether cooked or raw, are spicy, saucy stews of vibrant color and endless flavors.

This stew is a classic example of a wat. I hope you get a chance to make it!

Sik Sik Wat
Beef Stewed in Red Pepper Sauce

To serve 6 to 8

2 cups finely chopped onions
1/3 cup niter kebbeh
2 teaspoons finely chopped garlic
1 teaspoon minced ginger root
1/4 ground fenugreek
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup paprika
2 tablespoons berberé
2/3 cup dry red wine
1/2 cup water
1 large tomato, coarsely chopped and pureed through a food mill (I used a teaspoon of tubal tomato paste)
2 teaspoons salt
3 pounds lean boneless beef, preferably chuck, trimmed of excess fat and cut into 1-inch cubes
Freshly ground black pepper

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In a heavy 4- to 5- quart enameled casserole, cook the onions over moderate heat for 5 or 6 minutes, until they are soft and dry. Don’t let them burn.

Stir in the niter kebbeh and, when it begins to plutter, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg, stirring well after each addition.

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Add the paprika and berbere, and stir over low heat for 2 to 3 minutes.

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Stir in the wine, water, pureed tomato and salt, and bring the liquid to a boil.

height=”442″ class=”aligncenter size-large wp-image-8040″ />In Ethiopia, the word wat is basically the word for stew. But this is no ordinary stew. The Ethiopian wats, no matter what meat is used, are spicy, saucy stews of vibrant color and endless flavors.

Add the beef cubes and turn them about with a spoon until they are evenly coated with the sauce.

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Then reduce the heat to low. Cover the pan partially and simmer the beef for about 1 1/2 hours. Sprinkle the wat with a few grindings of pepper and taste for seasoning.

sik4Sik sik wat is traditionally accompanied by injera or yewollo ambasha (recipe coming soon), but may also be eaten with Arab-style flat bread or hot boiled rice. Yegomen kitfo and/or plain yoghurt may be served with the wat from separate bowls.