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home > recipes > meat > doro wat with berbere sauce
DORO WAT(Ethiopia) 3 pound chicken or parts 2 cups onion, chopped 2 tablespoon garlic, minced 2 tablespoons lemon juice 2 teaspoon salt 2 teaspoon fresh ginger, chopped 1/2 teaspoon fenugreek 1/2 teaspoon cardamon 1/4 teaspoon ground nutmeg 1/4 cup butter or niter kebbeh 3/4 cup water 1/4 cup dry white wine 1/4 cup Berbere sauce 2 tablespoons paprika 4 hard boiled eggs. Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg and butter or niter kebbeh in a saucepan. Simmer 2-3 minutes. Add the water, wine, berbere sauce and paprika. cook briskly for 3-5 minutes or until sauce is the consistency of cream. Add the chicken pieces. Cover tightly and simmer 15 minutes. Piece eggs with tine of a fork and add to the pan. Cover and cook 15 minutes more or until chicken is tender. Serves 6 BERBERE SAUCE( Ethiopian hot sauce) Toast the following in a frying pan: 2 teaspoon cumin 4 cloves 1/2 teaspoon cardomom 1/4 teaspoon allspice 1/2 teaspoon fennell greek mexican dried chilies (take out the seeds.) Put all the above after toasting into a food processor with the following: 1/2 cup dried onions 2 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon garlic (powder will be fine) 1 teaspoon turmeric 1/2 Cup salad oil 1/2 Cup red wine This keeps well. The stew can be served on top of the very rubbery Ethiopian bread and eaten with the hands. Another method , also with the hands, is to serve the stew in a communal bowl and use the bread as a 'scoop". Your hands will be stained with tumeric for awhile. It is very good served with fresh or curried vegetables. Enjoy, Lei Gui Bronc,NY

Doro Wat with Berbere Sauce


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keyword: berbere
keyword: sauce
recipes for meat
recipes by LeiG
Email Address:
(posted May 18, 1995)

DORO WAT(Ethiopia)

3 pound
chicken or parts
2 cups
onion, chopped
2 tablespoon
garlic, minced
2 tablespoons
lemon juice
2 teaspoon
salt
2 teaspoon fresh ginger, chopped
1/2 teaspoon
fenugreek
1/2 teaspoon cardamon
1/4 teaspoon ground
nutmeg
1/4 cup
butter or niter kebbeh
3/4 cup water
1/4 cup
dry white wine
1/4 cup
Berbere sauce
2 tablespoons
paprika
4
hard boiled
eggs.

Cut
chicken into serving pieces and pat
dry. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg and butter or niter kebbeh in a saucepan. Simmer 2-3 minutes. Add the water, wine, berbere sauce and paprika. cook briskly for 3-5 minutes or until sauce is the consistency of cream. Add the chicken pieces. Cover tightly and simmer 15 minutes. Piece eggs with tine of a fork and add to the pan. Cover and cook 15 minutes more or until chicken is tender.
Serves 6


BERBERE SAUCE( Ethiopian hot sauce)
Toast the following in a
frying
pan:
2 teaspoon
cumin
4 cloves
1/2 teaspoon cardomom
1/4 teaspoon
allspice
1/2 teaspoon fennell greek
mexican dried chilies (take out the seeds.)

Put all the above after toasting into a
food processor with the following:
1/2 cup dried onions
2 teaspoon
salt
1 teaspoon ground ginger
1/2 teaspoon
garlic (powder will be fine)
1 teaspoon
turmeric
1/2 Cup salad oil
1/2 Cup
red
wine
This keeps well.

The
stew can be served on top of the very rubbery Ethiopian bread and eaten with the hands. Another method , also with the hands, is to serve the stew in a communal bowl and use the bread as a 'scoop". Your hands will be stained with tumeric for awhile. It is very good served with fresh or curried vegetables.

Enjoy,
Lei Gui
Bronc,NY



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