Ethiopian cuisine is known for its bold flavors, rich traditions, and communal dining experience. At the heart of this vibrant culinary landscape is Doro Wat, a spicy chicken stew that’s both comforting and complex, making it a beloved dish in Ethiopian households and restaurants around the world. Doro Wat is often considered the national dish of Ethiopia, and its preparation is as much an art form as it is a recipe.
The key to a perfect Doro Wat lies in the Berbere spice blend, a mixture of chili peppers, garlic, ginger, basil, and other spices that give the stew its deep red color and fiery kick. The chicken is slow-cooked in a rich sauce made from onions, butter, and Berbere until it’s tender and infused with the complex flavors of the spices. Traditionally, Doro Wat is served with Injera, a spongy flatbread made from teff flour that acts as both a plate and a utensil. The tangy taste of Injera perfectly complements the spicy, hearty stew, creating a balanced and satisfying meal. Whether you’re cooking for a special occasion or just exploring new flavors, Doro Wat is a dish that brings the warmth and richness of Ethiopian culture to your table.