Doro Wat

Doro Wat gets its signature deep red color and intense spice from the berbere spice blend. This Ethiopian spice mixture is heavily utilized in the stew, alongside a large amount of niter kibbeh (spiced clarified butter).

Doro Wat is traditionally served on top of injera, a spongy, sourdough flatbread made from teff flour. The stew is also characteristically garnished with hard-boiled eggs and features chicken legs and thighs.

Authentic Doro Wat is a slow-cooked stew that can take several hours to prepare properly. The lengthy cooking time is necessary to properly caramelize the onions and allow the chicken to deeply absorb the berbere spices and niter kibbeh.

Authentic Doro Wat typically uses a whole chicken cut into 12 pieces. In traditional Ethiopian culture, the dish is served with the bone-in pieces, and it is customary for the host to serve the best pieces to honored guests.