I cooked Ethiopian ChicKen Stew ❤️ - Doro Wet, for the first time and loved it!
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INGREDIENTS
1. 8 pounds of chicken (skinned dark meat)
2. 8 limes
3. 2 tablespoons salt (for cleaning chicken)
4. For marinade - 2 cloves of garlic, 1 habanero chili, 30 g of ginger, juice of one lime, 2 tablespoons of salt)
5. 8 large red onions ( processed into chunky texture
6. 2 cups of avocado oil ( substitute with vegetable oil)
7. 3 cups of berbere (Ethiopian chili powde blend)
8. One heaping tablespoon of kibe (Ethiopian spiced clarified butter)
9. 1/4 teaspoon of mekelesha (Ethiopian spice blend)
10. 8 hard boiled eggs.
11. Salt to taste.
Ethiopian Doro w’et/ wot/ wat:
Doro is chicken in Amharic language and w’et is stew. Doro wet is an important festive dish to the people of Ethiopia. It is typically serve red with Other Ethiopian side dishes on injera, Which is an Ethiopian flat, sour, spongy bread. Injera soaks up the sauce placed on it do you to its absorbent nature and is the perfect complement to doro w’et as shown in this video. All the crucial, authentic Ethiopian ingredients, namely - berbere, kibe, mekelesha are readily available at Amazon.com and your local Ethiopian store.
Berbere is an Ethiopian chili powder blend consisting mainly of chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea.
Mekelesha is an Ethiopian spice blend whose constituent elements usually include cardamom, cinnamon, black pepper, cumin, ginger, cloves, and nutmeg. The word means, more or less, “to make tasty.”
INGRÉDIENTS
1. 8 livres de poulet (viande brune pelée)
2. 8 limes
3. 2 cuillères à soupe de sel (pour nettoyer le poulet)
4. Pour la marinade - 2 gousses d'ail, 1 piment habanero, 30 g de gingembre, jus d'une lime, 2 cuillères à soupe de sel)
5. 8 gros oignons rouges (transformés en texture en morceaux
6. 2 tasses d'huile d'avocat (remplacer par de l'huile végétale)
7. 3 tasses de berbère (mélange de poudre de piment éthiopien)
8. Une cuillère à soupe de kibe (beurre clarifié éthiopien épicé)
9. 1/4 cuillère à café de mekelesha (mélange d'épices éthiopiennes)
10. 8 œufs durs.
11. Sel au goût.
Doro éthiopien w’et / wot / wat:
Doro est un poulet en langue amharique et c'est un ragoût. Doro wet est un plat festif important pour le peuple éthiopien. Il est généralement servi rouge avec d'autres plats d'accompagnement éthiopiens sur injera, qui est un pain plat, aigre et spongieux éthiopien. Injera s'imprègne de la sauce qui y est placée vous fait absorber sa nature et est le complément parfait à doro w’et comme le montre cette vidéo. Tous les ingrédients essentiels et authentiques éthiopiens, à savoir - berbère, kibe, mekelesha sont facilement disponibles sur Amazon.com et dans votre magasin éthiopien local.
Le berbère est un mélange de poudre de chili éthiopien composé principalement de piments, d'ail, de gingembre, de basilic, de korarima, de rue, d'ajwain ou de radhuni, de nigelle et de fenugrec. C'est un ingrédient clé dans les cuisines de l'Éthiopie et de l'Érythrée.
La mekelesha est un mélange d'épices éthiopiennes dont les éléments constitutifs comprennent généralement la cardamome, la cannelle, le poivre noir, le cumin, le gingembre, les clous de girofle et la muscade. Le mot signifie, plus ou moins, «rendre savoureux».
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Doro Wat - A Spicy Ethiopian Chicken Stew
Today we make Doro Wat, a spicy Ethiopian Chicken Stew. This version is adapted from Christopher Kimball's recipe. It has only a few ingredients but big flavor.
Recipe:
How to Make Doro Wat | Hawa at Home | Food Network
Hawa makes Doro Wat, a traditional Ethiopian chicken stew. This stew is a testament to the benefit of having berbere in your cupboard — It takes a simple braised chicken that you can make any night of the week from basic to really special. Berbere is the spice mix of Ethiopia and Eritrea, and it differs from region to region, family to family, even neighbor to neighbor.
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About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi's Kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Doro Wat (Stewed Chicken Legs with Berbere and Eggs)
RECIPE COURTESY OF HAWA HASSAN
Level: Easy
Total: 1 hr 35 min
Active: 35 min
Yield: 4 to 6 servings
Ingredients
3 tablespoons unsalted butter or ghee
2 large red onions, finely diced
6 garlic cloves, minced
2 tablespoons minced ginger
3 tablespoons Berbere, recipe follows, or store-bought berbere
1 teaspoon kosher salt, plus more as needed
2 medium vine-ripened tomatoes, finely diced
1 cup water
8 chicken drumsticks
6 large eggs, hard-boiled and peeled
Cooked rice for serving, optional
Berbere:
1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Directions
Melt the butter in a medium saucepan set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
Stir in the Berbere and salt and cook, stirring, until very aromatic, about 1 minute. Add the tomatoes and cook, stirring until they’ve reduced down and the mixture is almost dry, about 10 minutes. Add the water, increase the heat to high, and bring to a boil. Lower the heat to maintain a simmer. Season the chicken pieces all over with salt and then nestle them into the pot. Cover and cook, uncovering the pot every so often to stir, until the chicken is very tender, 45 minutes to 1 hour. Add the eggs and cook, stirring every so often, until the eggs are heated through and nicely coated with the sauce, about 10 minutes.
Use a slotted spoon to transfer the chicken legs and eggs to a serving dish. Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes. Spoon the sauce over the chicken and eggs. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).
Berbere:
Yield: Makes about 1/2 cup
Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.
Adapted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC.
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How to Make Doro Wat | Hawa at Home | Food Network
Ethiopian Doro Wot Recipe | Ethiopian Chicken Stew
This classic Ethiopian chicken (national) dish is packed with flavor and is a family favorite.
Doro Wat (Spicy Ethiopian Chicken Stew)
See how to make the Ethiopia's national dish Doro Wat. Cook this comforting chicken, onion and Berbere stew and find out why it conquered gourmands from the springs of the Nile to Sydney and New York.
For more information:
YU WILL NEED:
1.4 kg deboned chicken thighs
400 g onion
1 tbsp. grated ginger
1 tbsp. grated garlic
1 tbsp. tomato puree
3 tbsp. Berbere spice mix
200 g ghee/butter
salt
flatbread or injera