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Doro wat'
Wat’ or Wet is a red stew which may be prepared with chicken (doro wat), beef, lamb or a variety of vegetables, but always with spice mixtures such as berbere. The preparation of a wat is a revelation and differs greatly to the methodology of most western stews. It begins with chopped onions cooked in a dry pot ie oil and fat-free, until much of their moisture has been extinguished. Fat (usually nit’r qibe) is then added, and the onions and spices are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew. Wats’ are traditionally eaten with injera bread.
Ingredients
Wat
1 whole chicken
3 lemons
500ml of vinegar
5-7 kg onions
50g finely ground cardamom seeds
100ml olive oil
100ml Nit’r Qibe (spiced clarified butter) See separate recipe
6 tbsp berbere spice mix (chilli powder)
Mixed spice
2 tbsp cardamom seeds
2 tbsp nigella seeds
2 tbsp ajwain (or fennel seeds)
1 tbsp African basil leaves, seed and leaves
2 tsp black pepper corns
3 tbsp salt
2 tbsp ground black pepper
12 hard boiled eggs
Preparation
Remove the skin completely from the chicken and cut into 21 portions. (This is the traditional Ethiopian way.) Any excess blood or fat on the chicken needs to be removed, as it will affect the flavour of the sauce. After the chicken has been cleaned, soak it in some vinegar and lemon juice with some wedges of lemon.
Finely dice the onions and place them in a large pot with the lid on over a medium heat. Do not add oil or liquid. Cook the onions until they have reduced. This process usually takes about an hour.
Once the onions have reduced, add the olive oil cook for 30 mins.
Then add the spiced ghee (nit’r qibe) and berbere and stir into the mixture.
Add the 21 portions of chicken. Bring the mixture to the boil, then reduce the temperature and allow the chicken to cook through, making sure the onions do not stick to the bottom of the pot.
Grind together the mixed spice ingredients and once the chicken is partially cooked, add the mixed spice and stir through. Add salt. Allow the mixture to simmer slowly and stir occasionally.
While the mixture is cooking, prepare the eggs. Bring water to the boil, add salt and hard-boil the eggs. Once cooked, peel the eggs and allow to cool.
Cut vertical groves into the eggs to ensure flavour seeps in. Spoon out some of the excess oil that settles on top of the mixture. Add the eggs when you are about to turn off the heat.
The dish is traditionally served on top of injera.. It is best left to sit over night to let the favours infuse and eaten at room temperature the following day.
Note: If worried that the sauce might be too spicy, reduce the intensity by adding tomato paste when adding the bebere or chilli powder.
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