Doro Wat

About Doro Wat

A slow-simmered chicken stew with hard boiled eggs, the national dish of Ethiopia. Berbere chili blend gives the deep red heat. Onions are cooked down for hours without fat until they melt. Traditionally the centerpiece of holiday and fasting-breaking feasts. Eaten by scooping with injera. The longer the onions cook, the better the wat.