Recipes From
The Horn of Africa
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Doro Wat
(ዶሮ ወጥ)
Doro Wat is one of the most well-known of all African dishes, primarily due to Ethiopian cuisine’s popularity and because it is a most wonderfully brilliant dish. It is rich and fragrant and a combination of brightness and deep umami that makes you want to have extra bread so that you can be sure of sopping up every last drop of that rich gravy. Traditionally Doro Wat is spicey, very spicey. It is hot the way water is wet, an inherent trait that is part of the dish’s soul. It was only tamed for the western pallet.
A beef version called Sega Wat is also typical fare.
Servings:
8
Yield:
?????
Prep Time:
30 minutes
Cook Time:
2 to 3 hours
Total Time:
2.5 to 4 hrs
Imperial
Metric
Ingredients
3 lbs Chicken hind quarters or thighs
3 Tbs Lime Juice
1/2 cup Niter Kibbeh**
4.5 cups Onion, red
1.75 Tbs Garlic or Garlic Paste**
1/4 c Ginger or Ginger paste**
12 Tbs Merkato Spice
1 TBS Salt
1/4 cup oil, cooking, peanut
3 cups Chicken Stock**
6 Tbs Tomato Paste
4 Eggs
Ingredients
1.4 kg Chicken
39 g Lime Juice
124g Niter Kibbeh**
660 g Onion, red
25 g Garlic or Garlic Paste**
60 g Ginger or Ginger paste**
64 g Merkato Spice
17 g Salt
62 g oil, cooking, peanut
715 ml Chicken Stock**
108 g Tomato Paste
4 Eggs
Mise en place (Preparation) Click here
- Cut up chicken like you would for frying and remove the skin (trust me on this, the skin will not turn out well or appetizing in this dish)
- Measure out the lemon juice.
- Measure out salt.
- Measure oil
- Measure out Niter Kibbeh into two equal parts
- If using a food processor or blender, Roughly chop the onion to help the food processor mince the onion.
- Finely chop or crush garlic or use garlic paste.
- Grate ginger with a micro plane or use ginger paste.
- Measure out 6 Tbs Merkato Spice.
- Measure out the chicken stock.
- Measure out the tomato paste.
- Measure out 3 Tbs Merkato Spice.
- Hard-boil and then peel eggs and score a 1/4 inch deep with 4 to 6 lines leaving the top and bottom quarter un-scored.
Directions
Brown the chicken and set aside to cool.
Pour the lime juice over the chicken and mix thoroughly.
Mince the onion very fine or put the onion in a food processor or blender until it is very fine, almost a paste.
Preheat dutch oven or lidded large deep pot to medium-low and add oil and onions and Sauté for 20-30 minutes with the lid on. they should be caramelising by this point so stir often and be careful they do not scorch. That will turn the sweetness of caramelised onions to bitter and pungent. add the ginger and garlic and continue the sauté for another 10-15 minutes.
Add the first batch of Merkato spice, salt, and half of the niter kibbeh and continue simmer for another 10-15 minutes increasing the stirring frequency.
Add the tomato paste and mix until well incorporated. Add the heated chicken stock 1/4 cup at a time stirring between adding until full incorporated. bring to a simmer and then check for seasoning. Add chicken and stir until chicken is fully coated. Bring to a low simmer for an hour. check occasionally to make sure it does not stick. Add the remaining merkato and niter kibbeh and stir until incorporated. Add the eggs and cook for another 30 minutes. Check for seasoning (salt) and simmer for 10-20 minutes.
Customize
For a thicker gravy add 2 tablespoons of flour to 1/2 of water and add to pot with the last batch of Merkato Spice.
All of these flavors already exist in the recipe but if your tastes run more in line with the below add a little additional spice to your dish. adjust to your taste and make it your own.
-Korarima or Cardamom (green) for a more exotic spice, clove-like/minty-ish flavor.
-Fenugreek for a richer deeper almost maple-like flavor.
-Cayenne pepper to add more heat. As the Merkato Spice is palleted for the western pallet so I would strongly recommend this customization. At least a tablespoon to get it close to traditional.
-Ginger(fresh) to add additional aromatic peppery citrus flavor that borders on floral.
Substitute
Substitute:
Niter kibbeh can be substituted with butter and another teaspoon of Merkato Spice
Note:
None
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