Doro Wot Ethiopian - National Dish of Ethiopia - Chicken Stew
Doro Wot Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes - National Dish of Ethiopia - Chicken Stew
This video show how to make doro wot Ethiopia national dish. We have put lots of info below on this wonderful dish.
STEP 1 - FINLEY CHOPPED ONIONS ARE ADDED TO A DRY PAN & COOKED FOR ABOUT 20 MINS
STEP 2 - ONCE THE ONIONS ARE BROWNS AND MOISTURE IS STEAMED OUT, OIL IS ADDED & COOKED FOR FURTHER 20 TO 30 MINS
STEP 3 - GARLIC AND GINGER IS NOW ADDED
STEP 4 - BERBERE POWDER IS NOW ADDED
STEP 5 - ADD SALT & A LITTLE COLD WATER
STEP 6 - ADD A LITTLE BLACK CUMIN & KIBBE
STEP 7 - NOW ADD THE CHICKEN
STEP 8 - ADD A LITTLE MEKELESHA
STEP 9 - ADD HARD BOILED EGGS & COOK FOR 30 MINS MORE
Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes Spices: Although many different herbs and spices make up Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes cuisine, there are two main ingredients that are a must and need to be mastered and understood. These are Berbere and Niter Kibbeh. These are not used in all dishes but are found in many and are the backbone of Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes cooking. You will not get very far in your Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes cooking without this mainstay blend. This we could say is the “Big Daddy” of Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes cuisine. With a deep red paprika colour, berbere is a blend of many spices with its base very much set in the red chilli corner. It is often made at home in Ethiopia and thus everyone makes it their own style and of course see theirs as the supreme version. The process is a lengthy one, starting off with the large red chilli (Also called Berbere by the way) being dried and then crushed. Then a combination of onion, garlic, ginger, fenugreek, black cardamon, cumin, nutmeg and even cinnamon are added and the complete mixture is then ground to a fine powder. Of course “Mums” version is always the best. Berbere is usually made with fresh onion, garlic and ginger, but you can of course use dried powders, although not the same. But give it a go and have fun. If you want the real deal, we would suggest that you buy some, preferably direct from a source in Ethiopia. A few notes on herbs & spices in Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes Berbere. Cumin. This is not the same as regular cumin you get in stores outside of Ethiopia. In fact it is nothing like it and has no features in look, smell or taste. ጥቁር አዝሙድ or Tikur Azmud. In English it is commonly referred to as Black Cumin or Black Caraway, although it has no relation to the common Cumin or Caraway that is used as a spice in cooking. It is also known as Black Seed (Nigella Sativa). Black Cardamon. Niter Kibbeh (Nit’ir Qibe) is a spiced clarified butter, something like India’s ghee, but flavoured with spices. Again this can change from house to house. It is a richly spice butter that adds a super taste to many Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes dishes. As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
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Doro Wat Recipe In English - Ethiopian cooking Spicy Chicken Stew wot wet
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Doro Wot Recipe In English - Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes cooking Spicy Chicken Stew - In full English this recipes uses, Chicken, onions, Kibe, Berbere, Mekelesha, garlic, ginger and eggs - slow cooked.
For Amharic version please see our channel.
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
#howtocook #ethiopianfood #ethiopianrecipes.com
and many more - see you again soon.
#howtocook #ethiopianfood #ethiopianrecipes.com
What is Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes? What is Injera, Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes Bread. What is berbere? What is Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes Coffee? Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes butter, how do you make this? what is door? what is shiro? Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes raw meat? what are Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes spices? How do i get Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes spices? How to make injera. What is tef? Does Ethiopia have wine? Whats is dabo? How to make Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes bread. How to eat Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes food. Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes collard greens. Is Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes food spicy? What is the capital of Ethiopia? How many languages does Ethiopia have? How do you make Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes food? what is fit fit? What is Fir Fir?. Are there vegetarian Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes recipes? What is awaze? Is Korarima the same as green cardamon? How to get teff? How to make door wot?
What is shiro? Do Ethiopian
#howtocook #ethiopianfood #ethiopianrecipess eat Pork? Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes raw meat, what is this? Does Ethiopia have beer? What is Ethiopian
#howtocook #ethiopianfood #ethiopianrecipes honey wine?
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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.
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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