Dish · ethiopian
Doro Wat
Doro wat is chicken slow cooked in a thick sauce built from a large amount of onion and the spice blend berbere, finished with spiced clarified butter and whole hard boiled eggs.
Where it comes from
The stew is served at Ethiopian celebrations and to break religious fasts, and the long onion cooking time, sometimes over an hour before any spice goes in, is what gives the sauce its dark, thick base.
What cooks argue about
The whole argument is onion time: how long they cook down before oil or spice is added decides whether the base turns deeply caramelized or stays pale and thin.
Nobody has published a doro wat recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.