Give your tummy a treat
Dec 23, 2004
assistant chef at Fasika Restaurant) presents one of Ethiopia’s special festive dishes ––
From Ethiopia, Messeret Hime
assistant chef at Fasika Restaurant) presents one of Ethiopia’s special festive dishes –– Doro Wott, hot-spiced chicken stew with egg.
Recipe: Onion, garlic, ginger, ghee (specially prepared in Ethiopian style) red pepper and chicken.
This is one of Ethiopia’s special sauces served on Injera (a thick chapatti-like food made of dhow that is mixed with rice, wheat and Tef (wheat only grown in Ethiopia) flour. The dhow must be left to ferment for two days.
Preparation: Boil refined chopped onions with little water. When ready, add red pepper, spices (see recipes), and salt. Leave on fire for two hours. In between, ghee is added. Water should be added from time to time but making sure the soup is neither thick nor light.
After about two hours, when the stew is ready, add cut pieces of raw chicken and leave on fire for one hour until the chicken is ready. Eggs are boiled separately, peeled and then added to the stew.
The soup is served on injera, which has been baked for two minutes in a special round flat-faced oven. The meal is eaten with hands. Concentrated Ethiopian coffee is served at the end to keep you fresh and active.
assistant chef at Fasika Restaurant) presents one of Ethiopia’s special festive dishes –– Doro Wott, hot-spiced chicken stew with egg.
Recipe: Onion, garlic, ginger, ghee (specially prepared in Ethiopian style) red pepper and chicken.
This is one of Ethiopia’s special sauces served on Injera (a thick chapatti-like food made of dhow that is mixed with rice, wheat and Tef (wheat only grown in Ethiopia) flour. The dhow must be left to ferment for two days.
Preparation: Boil refined chopped onions with little water. When ready, add red pepper, spices (see recipes), and salt. Leave on fire for two hours. In between, ghee is added. Water should be added from time to time but making sure the soup is neither thick nor light.
After about two hours, when the stew is ready, add cut pieces of raw chicken and leave on fire for one hour until the chicken is ready. Eggs are boiled separately, peeled and then added to the stew.
The soup is served on injera, which has been baked for two minutes in a special round flat-faced oven. The meal is eaten with hands. Concentrated Ethiopian coffee is served at the end to keep you fresh and active.