Doro Wot (2024)

FAQs

Is Doro Wot healthy? ›

Doro Wat, a spicy Ethiopian Chicken Stew, is the Whole30-friendly comfort food you didn't know you were missing! Simply ladle it over a bowl of cauliflower rice and you'll fall in love with this fiery and rib-sticking healthy paleo chicken stew!

The Crown Jewel of Ethiopian Cuisine Doro Wot (Direct translation from Amharic - the language spoken in Ethiopian) Doro wot literally means “chicken stew.” The word doro stands for chicken, and wot means stew.

Doro wat is a richly spiced, fragrant, and delicious chicken-and-egg stew from Ethiopia and Eritrea. The chicken cooks in a flavour-rich base of slow-cooked onions, berbere, niter kibbeh (spiced clarified butter), ginger, and garlic.

Literally translating to "doro" meaning chicken and "wat" stew, Doro Wat is a traditional dish from the country, often reserved for special occasions. It consists of a chicken stew with a blend of honey wine, organ meats, and eggs, typically served with injera, a traditional Ethiopian flatbread.

To complete the health section, Ethiopian cuisine often errs on the generous side in the use of herbs and spices. Turmeric, garlic, ginger, basil – all these commonly used ingredients possess their own health benefits that range from anti-inflammatory properties to promoting digestion.

Sliced beef or lamb, pan-fried in butter, garlic and onion, tibs is one of the most popular dishes among Ethiopians. It comes in a variety of forms, varying in type, size or shape of the cuts of meat used, and can range from hot to mild or contain little to no vegetables.

Fatira is a traditional Ethiopian street food item that is commonly consumed for breakfast, consisting of a large, crispy, wheat flour pancake. It is traditionally served with scrambled eggs, honey, or both. Fatira is often cut into smaller pieces, and it is especially popular during Eid-al-Fitr in Ethiopia.

A cuisine encompassing the flavors of the old East African spice trade, Ethiopian food is deliciously unique, fragrant, and mostly spicy. Its depth of flavors has made it very popular internationally.

Doro wat (wett)

It is the most popular traditional food in Eritrea and Ethiopia. Considered the national dish, it is the food of choice during formal and informal gatherings, eaten together as part of a group who share a communal bowl and basket of injera.

But the tastiest, as well as the easiest to prepare, is genfo, a simple wheat or barley porridge made spicy with berbere and rich with niter kibbee. It's sometimes called the Ethiopian fufu, the sticky staple western African dish made of pounded yams or cassava. So if you want a filling breakfast, try some genfo.

How to reheat Doro Wot? ›

Zigini is a very spicy meat stew that is considered to be the national dish of Eritrea.

Ejignesh, who were our amazing guides to Ethiopian Easter, Fasika. Dr. Ejignesh was my lovely cooking instructor for preparing doro wat. “Doro” means chicken and “wat” means stew in Amharic so doro wat literally means chicken stew.

A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils is traditionally consumed on the mesob.

Ethiopian cuisine is not only healthy and nutritious, but also a great way to expose children to new flavors and teach them about another part of the world at the same time. What kids will love most about Ethiopian food is that you use your hands — exclusively! Though a tad messy at times, it's the perfect finger food.

Low Fat: Injera is low in fat, which is beneficial for heart health and weight management. Complex Carbs: It's rich in complex carbohydrates, providing sustained energy and helping you feel full for longer.

As a fermented food, a daily regular dose of injera also assists maintaining a healthy balance of gut flora to ward troublesome bacteria away. Ethiopians will eat injera for breakfast, lunch and dinner but one serving a day should suffice for a visitor.