Use your Uber account to order delivery from Awash Ethiopian Restaurant in Nairobi. Season with salt and pepper and serve over cooked basmati rice. This milder version of the classic Ethiopian chicken stew, doro wot, trades hot berbere spice for a mild turmeric sauce heady with ginger and garlic. In addition to great flavors, Ethiopian spices are know to have many health benefits. Whole hard-cooked eggs are traditionally simmered into doro wot at the end, but we prefer sliced hard-cooked eggs as an optional garnish, along with chopped fresh chilies. It's a beautiful dish you'll want to make over and over again. The Ethiopian-Jewish cuisine is filled with delicious kosher dishes that are unlike anything else in the Israeli Mediterranean Diet. Pierce eggs using a fork to allow sauce to seep in. Whether you are preparing Ethiopian or any other kind of food, our spices will give you astonishing flavors. Add in the hard-boiled eggs and salt to taste. The magic is in the slow-cooked onions. When room temperature, skim the frothy milk solids off of the top. It is a deliciously sharp, aromatic and spicy chicken stew. Healthy and full of heat thanks to Berbere spice, Doro Wat is a perfect example of a staple of Ethiopian cuisine that has been modified to fit Beta Israel’s observance of Kashrut dietary laws. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes. Download this Ethiopian Doro Wot photo now. Opened about three years ago, this tiny nook quickly expanded to include a cozy and colorful dining room that is right “Out of Africa.” Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes. $ 14.75 $ 11.75 4. Doro Wot is a stew of chicken and hard-boiled eggs, and it is one of the most recognized dishes of Ethiopia. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. My husband, the picky eater, had two big helpings of My husband, the picky eater, had two big helpings of everything. Add eggs; stir to warm through. Doro wat is an onion-based chicken stew from Ethiopia. Stir remaining Water into berbere paste; add chicken. Doro Wot is a stew of chicken and hard-boiled eggs, and it is one of the most recognized dishes of Ethiopia. Add garlic and ginger and cook, stirring, until softened, 6-8 minutes. You can substitute any other type of meat for the chicken breast, if desired. Bring to a boil then simmer for 15 to 20 minutes. How to Make Doro Wat. 3 skinless, boneless chicken breasts, cut into 1 1/2-inch pieces, 8 teaspoons berbere spice blend, or to taste, 1 (14.5 ounce) can diced fire-roasted tomatoes, or more to taste. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left. The main reason for doing this is to tenderize the meat as well as to remove any harmful bacteria. Your email address will not be published. Traditionally Doro Wat is served with an Ethiopian flatbread called injera.. It’s kind of a spongy pancake made with teff flour (a grain indigenous to the area), and the batter is left to ferment for up to 4 days before its used. SOURCE: https://www.demandafrica.com/food/all-you-need-to-know-about-ethiopian-food/. Place eggs in a saucepan and cover with Water. dazu Injera oder Reis (zubereitet aus Curry, Zwiebeln,Knoblauch) - C,G Cover with a lid, 2 to 3 minutes. This type of content is intended to be used in connection with events that are newsworthy or of general interest (for example, in a blog, textbook, newspaper or magazine article). It's a spiced chicken stew or curry. Premium Membership 24.95 USD Cook and stir onion until translucent, 5 to 6 minutes. Place the injera on a plate and serve your Doro Wot. 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