*  Exported from  MasterCook II  *
 
                         Doro Wat (Ethiopian Stew)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethiopia                         Chicken
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    To 3 lbs chicken
    9      ounces        Tomato paste
    3                    Sticks butter
   10                    Hard boiled eggs slightly -- scored
    3      pounds        Onion fine chopped
    2      large         Cloves garlic minced (or 2 -- tsp. powder)
    1      teaspoon      Ground black pepper
    3                    Heaping tb berbere
 
 Snagged this from over on the Rime Cuisine echo.  I'm in the process of
 making it even as I type and it’s *real* good so far.  A sweet, rich, hot
 stew.  The sweetness comes from the huge amount of onions used.  The
 richness from the butter (it definitely ain't health food!).  The heat from
 the “berbere”++a seasoning mix of spices based on cayenne peppers. Made in
 the proportions below it’s most definitely hot, but nothing someone who can
 handle jalapenos can't handle.  The heat and spiciness could be handled by
 reducing the amount of berbere or even better making the berbere with a
 lesser amount of cayenne so you retain the other spices. The effect is kinda
 off in the general direction of a Mexican Mole. You mop it up with Injera, a
 flat bread++I'm using pita bread and flour tortillas instead. Not sure how
 acceptable that is, but I didn't feel like making Injera. Will post a recipe
 for Injera tomorrow.
 
  If you haven't tasted Ethiopian food, you'll be surprised at the unique
 flavor of Doro Wat.  Even if you have a chance to sample it at one of the
 growing numbers of Ethiopian restaurants in large cities.
 It’s a dish worth trying at home.  To eat it the Ethiopian way, pass around
 a tray of injera (flat bread), and place a large platter of wat in the
 center of the table so everyone can reach it.  Tear off pieces of injera
 with your right hand.  Fold the bread around bits of stew and eat, without
 touching you fingers to either the stew or your mouth (a trick that requires
 practice!).
 
  Remove skin from the chicken and score each piece slightly with a knife so
 the sauce can penetrate.
 
  In a large stew pot, melt the butter, then saute the onions and garlic for
 five minutes.  Add berbere, followed by tomato paste, stirring occasionally
 while the mixture simmers about 15 minutes.  A piece at a time, stir in the
 chicken, coating well with the sauce.
 
  Continue to simmer, adding enough water to maintain the consistency of a
 thick soup.  When chicken is half done, after about 20 minutes, put in the
 hard boiled eggs.  Cover and continue cooking until the chicken is tender.
 
  The dish is ready when the oil has risen to the top.  Add black pepper and
 let sit until slightly cooled.
 
  Serve with injera.
 
  Makes 8 to 10 servings.
 
  From “The Africa News Cookbook-African Cooking for the Western Kitchen”.
 Lots of good soups, stews and the like are in it.
 
  Posted by Stephen Ceideberg; June 11 1991.
 
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