Ethiopian Cuisine

Doro wat Doro Wet (Chicken Stew)
by Dereje Tesfa



You do not have to be a chef to prepare this dish. What you need to be is an adventurous person. Traditionally in Ethiopia, Doro Wet(wot) is normally prepared for special occasions (like New Years Day, Christmas Day, or Easter...). However, you can prepare this today. Let us see the recipe.


Make ready

  • Whole chicken (skinless) - Cut the chicken into 16 pieces and clean it thoroughly
  • Berbere - You can substitute paprika
  • Three medium size red onions - Chop the onion in small cubes (you can use food processor)
  • 1 table spoon Ginger root (minced)
  • 1 table spoon Gallic (minced)
  • 1 table spoon salt
  • Two table spoon butter (nitir Qibe) – you can substitute extra virgin oil
  • Chicken broth – preferably organic
  • Egges hard
How to cook

  • Using medium pot, place chopped onion, minced gingerroot, and minced garlic by adding butter cook at low heat for 15 minutes (stir often)
  • Apply Bereber and salt cook it for another 7 minutes
  • Add the chicken and cook for another 40- 45 minutes by adding the chicken broth every 5 minute(stir frequently)
  • Once completed you can serve Doro wet with Injera (Ethiopian flat bread made of Teff)
Note: This is a very simple and an introductory Doro Wet recipe for first timers.



  • injeraInjera

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