Ethiopian Doro Wat is one of Ethiopia’s most famous and beloved dishes. This rich, deeply flavored chicken stew is made with slow-cooked onions, berbere spice, and tender chicken, then finished with boiled eggs. Doro Wat is traditionally served during special occasions and holidays and is enjoyed with injera, Ethiopia’s iconic sour flatbread.
If you want to experience authentic Ethiopian cuisine, this Ethiopian Doro Wat recipe is a must-try.
What Is Ethiopian Doro Wat?
Ethiopian Doro Wat is a thick, spicy stew made primarily from chicken, onions, and berbere spice blend. The onions are cooked down slowly to form a rich base, while the chicken simmers until tender. Boiled eggs are added toward the end, absorbing the bold flavors of the sauce.
This dish is known for its deep red color, rich aroma, and warming spice.
Ingredients for Doro Wat
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1 whole chicken, cut into pieces
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3 large onions, finely chopped
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3 tablespoons niter kibbeh (spiced butter) or regular butter
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2–3 tablespoons berbere spice (adjust to taste)
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2 tablespoons vegetable oil
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3 cloves garlic, minced
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1 tablespoon ginger, minced
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1 teaspoon paprika (optional)
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Salt to taste
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4 hard-boiled eggs
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Water or chicken stock (as needed)
How to Make Ethiopian Doro Wat
Follow these steps to prepare authentic Ethiopian Doro Wat at home:
Step 1: Cook the Onions
Place the chopped onions in a pot over medium heat without oil. Cook slowly, stirring often, until they release moisture and soften.
Step 2: Add Fat and Spices
Add vegetable oil and niter kibbeh. Stir in garlic and ginger, then add berbere spice. Cook gently for a few minutes until fragrant.
Step 3: Add the Chicken
Add the chicken pieces to the pot and stir to coat them well with the spice mixture. Season with salt.
Step 4: Simmer the Stew
Add a little water or stock, cover, and simmer on low heat for 40–50 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
Step 5: Add the Eggs
Add the boiled eggs to the stew and simmer for another 10 minutes so they absorb the flavors.
Step 6: Serve
Serve hot with injera or rice.
Tips for the Best Ethiopian Doro Wat
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Cook the onions slowly for deep flavor.
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Adjust berbere spice to your heat preference.
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Use niter kibbeh for authentic taste.
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Let the stew rest briefly before serving for richer flavor.
What to Serve with
Ethiopian Doro Wat is traditionally served with:
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Injera
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Steamed rice (alternative option)
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Mild vegetable side dishes
Why Doro Wat Is So Special
Doro Wat holds cultural and ceremonial importance in Ethiopia. It is a dish of celebration, hospitality, and tradition. Its slow cooking method and complex spices create one of the most iconic flavors in African cuisine.
