Want to make Almaz’s Ethiopian Doro Wat (Chicken Curry) ... Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelmen & Vicki Levy Krupp, 2012.

4 bone-in, skin-on chicken thighs (about 1.5 lbs/680g) 1 1/2 cups long-grain white rice; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 tbsp ginger, grated ...

Ethiopian red chicken stew (doro wat) A wat or wet is an Ethiopian red stew that uses the red chilli-spice mix called berbere and spiced ghee called nit’r kibbeh, and begins with a rich onion base.

Place the onion in a medium pot over medium-low; cook, stirring occasionally, until the onion begins to steam, about 5 minutes. Add the oil, and reduce the heat to medium-low.

According to Professor Harry Kloman at the University of Pittsburgh, who researched the dish, doro wat may have become prominent in Ethiopia in the 14th Century.

Meanwhile, in a separate pot, add the eggs and enough water to cover them by 1 inch. Cover the pot and bring to a boil over medium heat. Boil until the eggs are hard-boiled, 10–15 minutes.

Ask any Ethiopian what the most important Ethiopian dish is, and they will consistently answer doro wat (also spelled wot).Doro wat was originally specific to Amhara culture, but researchers say ...

Learn how to make Ethiopian recipes: Doro wot (spicy chicken stew), ambasha (traditional bread) and buna (traditional coffee ceremony).

Mélange Burger. 1819 Seventh St., NW (inside Doro Soul Food).. Chef Elias Taddesse closed Mélange, his fast-casual spot serving doro-wat-style fried chicken and burgers with berbere fries, last spring ...