Travel the World on a Plate: A Taste of Ethiopia with Doro Wat

Travel The World On A Plate: A Taste Of Ethiopia With Doro Wat

Welcome, world gourmands, to another exciting leg of our “Travel the World on a Plate” adventure! This week, we’re setting our sights on the ancient and vibrant nation of Ethiopia, a land steeped in rich history and a unique culinary landscape. Buckle up for a flavor explosion as we explore Doro Wat, a national dish that will tantalize your taste buds.

Ethiopia: A Cradle of Civilization

Ethiopia, often referred to as the “Cradle of Humanity,” boasts a remarkable history dating back millennia. Its unique cultural tapestry is woven with ancient traditions, a strong Orthodox Christian faith, and a deep connection to its rugged, diverse landscape.

A Spicy Symphony: Ethiopian Cuisine

Ethiopian cuisine is known for its vibrant flavors and reliance on complex spice blends. Spices like berbere, a fiery mixture of chilies, garlic, ginger, and other aromatics, form the heart of many Ethiopian dishes. Injera, a spongy flatbread made from teff flour, serves as both a utensil and a base for scooping up stews and vegetables. Vegetarian options are abundant, reflecting the historical prevalence of fasting within the Ethiopian Orthodox Church.

Our Culinary Stop: Doro Wat, A National Treasure

Travel The World On A Plate: A Taste Of Ethiopia With Doro Wat

Doro Wat translates to “chicken stew” and is considered Ethiopia’s national dish. This flavorful stew features tender chicken simmered in a rich berbere spice blend, clarified butter (niter kibbeh), and vegetables like onions, garlic, and ginger. Doro Wat offers a delightful dance of heat, savory depth, and subtle tang, a true testament to Ethiopian culinary ingenuity.


  • 1 whole chicken, cut into pieces
  • 3 tbsp vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 3 tbsp berbere spice blend
  • 1 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 tbsp niter kibbeh (clarified butter) or vegetable oil
  • Salt and black pepper to taste
  • Injera bread (for serving)


  1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chicken pieces and cook until golden brown on all sides. Remove chicken and set aside.
  2. In the same pot, add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger, cook for an additional minute, until fragrant.
  3. Add the berbere spice blend, turmeric, cardamom, and cloves. Cook for 30 seconds, stirring constantly, to release the aromas.
  4. Add the diced tomatoes with their juices, chicken broth, and niter kibbeh (or vegetable oil). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Return the chicken pieces to the pot, nestling them into the sauce. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
  6. Season with salt and black pepper to taste. Serve hot spooned over injera bread.


  • Adjust the amount of berbere to your desired spice level.
  • If you don’t have niter kibbeh, you can substitute with regular butter or vegetable oil.
  • Injera bread can be found at some grocery stores or Ethiopian restaurants. Alternatively, you can substitute with pita bread.
  • Doro Wat is traditionally eaten with your hands by tearing off pieces of injera and scooping up the stew.


This week’s Ethiopian culinary adventure has just whetted your appetite! As you savor the Doro Wat, imagine yourself seated around a communal table in Ethiopia, sharing a meal with friends and family, and experiencing the warmth of Ethiopian hospitality.

Join us next week for another delicious destination on our “Travel the World on a Plate” journey!

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