Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.
A central ingredient of Doro Wat is Berbere, a fiery, bright red and flavorful Ethiopian spice blend. It is best made fresh using whole spices that are toasted and ground for maximum flavor.
Ingredients
- juice of 1 small lemon.
- 2 lbs (800g) of chicken thighs and drumsticks.
- 6 tablespoons vegetable oil or niter kibbeh (fragrant butter)
- 6 teaspoons berbere spice mix or less, depending on what sort of heat you can take.
- 6 large red onions.
- 2 to 3 garlic cloves.
- 1 inch of fresh ginger.
- salt as desired.
Good Eats 