| 1 | Snagged this from over on the rime cuisine echo. |
| 2 | I"m in the process of making it even as i type and it"s *real* good so far. |
| 3 | A sweet, rich, hot stew. |
| 4 | The sweetness comes from the huge amount of onions used. |
| 5 | The richness from the butter (it definitely ain"t health food!). |
| 6 | The heat from the "berbere"++a seasoning mix of spices based on cayenne peppers. |
| 7 | Made in the proportions below it"s most definitely hot, but nothing someone who can handle jalapenos can"t handle. |
| 8 | The heat and spiciness could be handled by reducing the amount of berbere or even better making the berbere with a lesser amount of cayenne so you retain the other spices. |
| 9 | The effect is kind off in the general direction of a mexican mole. |
| 10 | You mop it up with injera, flat bread++i"m using pita bread and flour tortillas instead. |
| 11 | Not sure how acceptable that is, but i didn"t feel like making injera. |
| 12 | Will post a recip for injera tomorrow. |
| 13 | if you haven"t tasted ethiopian food, you"ll be surprised at the unique flavor of doro wat. |
| 14 | Even if you have a chance to sample it at one of the growing numbers of ethiopian restaurants in large cities. |
| 15 | It"s a dish worth trying at home. |
| 16 | To eat it the ethiopian way, pass around a tray of injera (flat bread), and place a large platter of wat in the center of the table so everyone can reach it. |
| 17 | Tear off pieces of injera with your right hand. |
| 18 | Fold the bread around bits of stew and eat, without touching you fingers to either the stew or your mouth (a trick that require practice!). |
| 19 | remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate. |
| 20 | in a large stew pot, melt the butter, then saute the onions and garlic for five minutes. |
| 21 | Add berbere, followed by tomato paste, stirring occasionally while the mixture simmers about 15 minutes. |
| 22 | A piece at a time, stir in the chicken, coating well with the sauce. |
| 23 | continue to simmer, adding enough water to maintain the consistency of a thick soup. |
| 24 | When chicken is half done, after about 20 minutes, put in the hard boiled eggs. |
| 25 | Cover and continue cooking until the chicken is tender. |
| 26 | the dish is ready when the oil has risen to the top. |
| 27 | Add black pepper and let sit until slightly cooled. |
| 28 | serve with injera. |
| 29 | makes 8 to 10 servings. |
| 30 | from "the africa news cookbook-african cooking for the western kitchen". |
| 31 | Lots of good soups, stews and the like are in it. |
