by Breila Jack
Ethiopian cuisines are among the best taste cuisines in African countries. Ethiopia is bordered by Eritrea to the north, Sudan to the west, Kenya to the south and Somalia to the east.
Doro means chicken, it’s a cuisine of onion sauce with a chicken meat and eggs. Preparation of this cuisine takes time especially the primary steps of onions roasting. You are required to be keen at the primary steps due to the point that the more accurately observed, the more tasty it will become.
There are plenty of Wat dishes in Ethiopia, like the one shown in the picture prepared from varieties of vegetables, mushrooms and then mixed with hard boiled eggs.
The other ones may comprises of meat only, fish only, meat and fish or vegetable only.
These delicious types of Wat are served with other dishes mostly on Injera (a carpet like soft chapati) that is set below dishes and symbolizes the traditional way of eating in the country.
Welcome as we prepare the Wat cuisine of chicken and eggs.
Prepare the followings
- 6 bulb onions
- 1 tea spoon of garlic (grinned)
- Tomato paste (1 packet)
- Cardamon and cinnamon 1 tea spoon each
- 1 chicken
- 6 eggs
- Curry powder 1/2 tea spoon
- 1/2 teaspoon of cloves powder
- Clean water
- Wrap chicken with cinnamon, garlic, curry powder, vinegar and salt mix, leave it refrigerated for 1 hour to marinate.
- Chop onions into a clean plate.
- Take a pan and add in onions, garlic, cardamon, cloves, vinegar (3 teaspoons), 1/2 cup of water and salt, stir them while heat off. After mixed well boil with minimum heat until water dries (15 minutes). Add another 1/4 cup of water amount into the pan, boil until dried. (10 minutes)
- Mix and notice the viscous. Add in the chicken and tomato, bring to boil with 1/2 cup of water for about 45-50 minutes. Taste if salt is needed more.
- Add hard boiled eggs and boil once more for about 20 minutes. (Add water if assumed to be less)
Doro Wat cuisine is ready for meal. As normal as usual Ethiopian meal manner brings all people together surrounding the table. Don’t forget the Injera, the “must ingredient dish” in any Ethiopian food dish.