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Doro wat is a traditional Ethiopian dish so popular; many people view it as Ethiopia’s national dish. Also called doro wot or doro wet, it is a spicy dish made with berberé – a traditional Ethiopian blend of spices- chicken, spiced ghee, hard-boiled eggs, and a host of other spices. It is eaten with injera, a spongy flatbread made with teff, a cereal unique to the Ethiopian highlands. The batter is left to ferment for up to 4 days before its used. Injera is used as an eating utensil to scoop up the doro wat.
The dish takes inspiration from Ethiopia’s Arab and African influences. The use of North African spice blend berberé is popular throughout northern Africa. Doro wat is one of the most famous Ethiopian dishes. You will find it in every Ethiopian restaurant.
Doro wat is a communal meal that is served in a communal bowl and a basket of injera. A protein-rich dish due to the chicken and eggs, doro wat also provides essential fats and oils as well as carbohydrates.