Wat (Doro Wat)

Doro Wat holds a central place in Ethiopian and Eritrean cuisine, where it is often considered the national dish par excellence. Its preparation, long and patient, relies on knowledge passed down from mother to daughter within households, each bringing her own touch to the berbere dosage and the time allowed for reducing the onions. This stew originated in the Ethiopian highlands, where spices and spiced clarified butter (niter kibbeh) were precious resources reserved for special occasions. Its preparation requires several hours, making it traditionally a dish associated with sharing and community conviviality. It embodies in itself the aromatic richness and complexity of Horn of Africa cuisines.

• 1 free-range chicken cut into pieces (approximately 1.5 kg)
• 4 large red onions, finely sliced
• 100 g niter kibbeh (spiced clarified butter) or traditional butter
• 80 g berbere (Ethiopian spice blend)
• 4 garlic cloves, crushed
• 1 piece of fresh ginger, grated (approximately 3 cm)
• 4 hard-boiled eggs
• 1 lime for juice
• 1 glass of water or broth
• Salt to taste

1. Sauté the sliced onions dry, without fat, in a large pot, stirring regularly until they reduce and become tender and lightly golden.
2. Add the niter kibbeh, then the garlic and ginger, and continue cooking for a few minutes while stirring.
3. Incorporate the berbere and cook gently while mixing so the spices infuse the fat without burning.
4. Pour in a little water or broth to thin the preparation, then add the chicken pieces previously seasoned with lime juice and salt.
5. Simmer over low heat for one to two hours, stirring occasionally and adding a little liquid if necessary, until the meat is very tender.
6. Add the whole hard-boiled eggs at the end of cooking and let them absorb the sauce for a few minutes before serving.

Doro Wat is distinguished by a deeply spiced flavor, heightened by the heat of berbere and the aromatic richness of spiced butter. Its thick, dark sauce envelops the meat with a complex fragrance blending garlic, ginger, and toasted spices. The texture is melt-in-your-mouth tender, the meat falling away easily, while the hard-boiled eggs provide a mild contrast to the whole.