Doro Wat

Doro Wat

I love Ethiopian food, and probably eat it once every two weeks or so. It wasn’t soon after getting into Ethiopian that I thought about cooking it. My resolve got stronger once I went into Dukem’s market and saw they had injera bread and  berbere spice mixes for sale, which without I probably would be unable to cook Ethiopian. Making my own injera bread? I don’t think so.

So I settled on making Doro Wat, the national dish of Ethiopia, mostly because once I thought about my favorite dishes from Ethiopian restaurants they were vegetarian platters that involve 5 individual stews – which would probably take me days to cook. This, at a little over 4 hours, was more manageable. I divided the recipe by 3 so I wouldn’t have leftovers for weeks (it serves 12), got rid of the hard-boiled eggs (never really been a fan of random hard cooked eggs in dishes – salads, fried rice, etc) and substituted dry white wine for sweet wine because it’s what I had on hand.

My jumping off point to find Ethiopian recipes was here, it was merely a coincidence that the recipe I chose came from the Washington Post. The Doro Wat was pretty great, if not very pretty to look at (nor is much of Ethiopian food, when you’re poor you’re not really worrying about the presentation of your food). The berbere spice mix did a lot to make it taste authentically Ethiopian, and while the dish was spicy the sweetness of the onions cooking for 4 hours helped balance out the flavors. I ended up having to make my own nitir kibe, or spiced butter, because I couldn’t find any at Dukem, but that worked out fine. It was satisfying to make my own Ethiopian dish successfully, but with the over 4 hours I spent making it, I think I’ll be ordering takeout from Ethiopian restaurants more than I’ll be cooking the cuisine myself.