Doro Wat

Doro Wat

Ingredients

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Method

  1. Heat a large pot over medium heat and slowly caramelize the chopped onions until deeply browned, about 20–30 minutes.
  2. Add garlic, ginger, and berbere spice. Cook for 2–3 minutes until fragrant, stirring constantly.
  3. Stir in the niter kibbeh and tomato paste. Mix well and cook for another 2–3 minutes.
  4. Add chicken drumsticks and coat thoroughly in the spice-onion mixture.
  5. Pour in water or stock, bring to a simmer, then cover and cook for 45–60 minutes until chicken is tender and sauce is thickened.
  6. Season with salt and pepper. If using, add hard-boiled eggs in the last 10 minutes to warm through.
  7. Serve hot with injera or rice, spooning plenty of sauce over the top.

Additional Tips

Doro Wat is all about slow cooking the onions to build deep, rich flavor. Take your time caramelizing them — patience here is what gives the stew its signature depth and complexity. If you can’t find niter kibbeh, you can substitute with unsalted butter infused with a pinch of smoked paprika, cardamom, or fenugreek for some of the traditional flavor.
The heat level of berbere spice can be adjusted according to taste. Traditional Ethiopian cooking is quite spicy, but you can tone it down slightly without losing the essence of the dish. Hard-boiled eggs are optional, but they are a traditional addition that makes the stew feel more celebratory and are often served at special occasions.
Variations include using bone-in chicken thighs instead of drumsticks for faster cooking, or adding a splash of red wine or extra tomato paste for a slightly tangier sauce. Some families like to include a few potatoes or carrots in the stew for added heartiness, though purists may prefer it just with chicken.
Serve Doro Wat with injera — the soft, spongy Ethiopian flatbread — to scoop up the stew, or with rice if injera isn’t available. Leftovers taste even better the next day, as the flavors continue to meld.
Culturally, Doro Wat is considered a celebratory dish in Ethiopia, often served at holidays and gatherings. Cooking it for friends and family is not just about nourishment — it’s about sharing a rich culinary tradition. Pair with a simple salad or lightly sautéed greens, and a mild Ethiopian beer or spiced tea for the full experience.