Ethiopia – Doro Wat
by Verdzekov Bernard
Are you craving to eat something spicy? I got you covered with some wonderful African cuisine that will blow of your taste of food to 100%. Most African meals are said to be spicy because of the combination of so many spicy and also because of bless hands. When I talk of blessed hands, what I mean is, some people are unable to go about cooking. Even if the best spice in the world was giving to them, they won’t still cook what you will love or that which will taste well. Not everyone one was giving the gift to cook, but I will advise that you learn. Learn how to cook. Even if you don’t want to learn how to cook everything which is still even possible, learn how to cook what you love to eat often.
When you calculate the cost of eating in a restaurant it is very high as compared to if you buy the cooking ingredients and do the cooking yourself. I know some people will still say, “oh I/we are busy. Yes, I know some people who have devoted their life’s to serving and they don’t have time to cook for themselves, but then, what will you do in a family reunion? What will you do during those off days when your friends come over? Do you actually know the fun of cooking with friends? Do you know how satisfying it is to feed someone and they are satisfied with your cooking? Just give it a chance or try to learn. You won’t regret it. When you will be age, you will still enjoy the fact that you were able to cook.
Today you will read and learn how a spicy Ethiopian stew is prepared. It Is called Doro Wat. This is one of the most valued sauce In Ethiopia. It is loved and valued by the Ethiopians and most people who have eating it all over Africa because it is delicious. To prepare this meal, follow guide below;
- Red wine
- 2 table spoon of kibbeh
- ½ cup berbere
- Salt to taste
- Olive oil/vegetable oil
- Curry powder
- Lemon Juice
- Put all ingredients together. Chop your onions and keep aside
- Clean your ginger and garlics and blend. Keep aside. Chop your tomatoes and keep aside.
- Prepare your chicken. Slice the chicken and put in a bowl. Add your lemon juice and allow the chicken to seat for 25-30min.
- Boil your eggs. Some won’t know how to boil egg. But to be very explicit with what I am writing on, place your small medium pot on the gas with water. Drop your eggs in. In about 10min, check your eggs. Once all floating, remove. Cool and keep aside. Don’t heat up your water before dropping your eggs. This will cause your eggs to crack due to overheating.
- Boil your chicken with some onions and garlics. This should take about 20-15min. remove and keep aside with stock.
- In your main cooking pot, put in your butter and heat up. Add your Kibbeh. Stir well. Then add your onions and stir well. make sure your heat is very low. After about 15min, add your blend ginger and garlics. Stir well to avoid burns.
- Add your olive oil. Stir, then add your tomatoes. Fry with all ingredients.
- Add your berbere, add more butter if possible. Add your chicken and your red wine. Cover the pot. 15min. But open to stir occasionally. Add your chicken stock. Stir well. Add curry powder. Stir well. Cover pot for all ingredients to simmer well. Open and add your eggs. Stir. Turn off heat. Garnish with some green spices.
- Serve with boiled rice.
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