The national dish of Ethiopia– Doro Wot
(Recipe by Almaz Böhm)
2 medium onions
4 boiled, peeled eggs
2 tbsp hot paprika
some oil for frying
1 tsp finely chopped garlic and ginger
1 whole, skinless chicken
3-4 medium, peeled tomatoes
50 ml spiced butter (seasoned with, for example, garlic, ginger, cumin, oregano and cardamom) or simply a bit of oil
salt and pepper to taste
accompaniments such as cottage cheese and kale
Put the finely chopped onions and some oil in a pot and stir-fry. Add the tomatoes and paprika, garlic and ginger, and cook for another 5 minutes. Add the meat and cook until soft. Then add the spiced butter, season with salt and pepper, decorate with the boiled eggs and serve with injera. (Recipe for injera >>) Doro Wot can also be served with rice.
Caution: Doro Wot is very hot!
In Ethiopia a celebration without Doro Wot is like European Christmas without a tree: difficult to imagine. On holidays even the poorest families serve their children the Ethiopian national dish, even if they have to get themselves into debt to do so. In Amharic “doro” means “chicken”, “wot” “stew” or “sauce”. In rural Ethiopia a chicken costs about five Euro, a worker’s weekly salary. In addition there are eggs, onions and a lot of berbere (the traditional Ethiopian spice mix made of chilli pepper, ginger, garlic, clove, coriander and many other exotic ingredients). The stew is served on injera, the slightly sour bread made of teff. The whole family eats form one large plate. Instead of cutlery everyone uses their right hand, as is good manners in Ethiopia. For many young men in the country, one of the criteria for choosing a bride is still whether or not a girl can prepare perfect Doro Wot.