Doro Wat

Doro wat is Ethiopia's most celebrated dish. It is a rich, complex chicken stew that's the centerpiece of festive meals. The heart of authentic doro wat lies in berbere, the fiery spice blend that gives the dish its signature deep red color and layered heat. Don't rush the onion base; slowly caramelize pounds of onions until they're jammy and sweet, which can take 45 minutes but creates the essential foundation.

The key technique is building layers of flavor gradually. Toast your berbere briefly to awaken its oils, then bloom it with a splash of stock. Add hard-boiled eggs during the final 15 minutes, they should be pricked all over to absorb the sauce. Traditional recipes use clarified butter (niter kibbeh), but regular butter works if you add it at the end to prevent burning.

Patience is crucial; proper doro wat simmers for hours until the chicken falls off the bone and the sauce reduces to a velvety consistency. Serve alongside injera for the full Ethiopian experience.