Doro wat is perhaps the best known food from Ethiopia and is often referred to as that country’s national dish. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces. Making your own homemade berberé is not difficult and is essential to give the dish the proper flavour
900g Chicken legs and thighs, skinned
Juice of 1 lemon
2 tsp salt
2 chopped onions
3 cloves garlice, crushed
1 tbsp ginger, peeled, chopped
Oil or butter
2 tbsp paprika
70-140ml Berberé paste
200ml Water or stock
70ml red wine
1 tsp cayenne pepper
Salt and pepper
4 eggs, hard boiled (optional)
1. Mix together the chicken pieces, lemon juice and salt in a large, non-reactive bowl and set aside to marinate for about 30 minutes.
2. While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary.
3. Heat the oil or butter in a large pot over medium flame. Add the paprika and stir in to colour the oil and cook the spice through, about 1 minute. Do not burn. Stir in the berberé paste and cook for another 2 to 3 minutes.
4. Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5 to 10 minutes. Do not allow the mixture to burn.
5. Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency.
6. Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes or until the chicken is cooked through and very tender.
7. Adjust seasoning and serve hot with injera bread or rice.
Saba’s stall can be found in Station Road on Saturdays. For a recipe for Berberé paste visit: www.whats4eats.com/sauces/berbere-recipe
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