Despite occasional famine, Ethiopia has rich history of great food. One of the food is Doro Wot. Doro Wot is a standout amongst the most popular of all Ethiopian dishes. It can be found internationally in each Ethiopian restaurant and for all intents and purposes. It is given a very special place than other foods that are available in Ethiopia, because of the process of making it is very tedious. Any individual who is acquainted with African food will have known about it. It is made traditionally very spicy. Super spicy. My Doro wot recipe is based on the contributions of my mother recipe, prepared with its own special ingredients.
People in Ethiopia mostly make Doro Wat during wedding, graduation, holiday and some other ceremonies. The way to authentic, extraordinary tasting Doro Wat is, tasty Berbere, and a long cooking procedure. It takes long hours mostly all day for an Ethiopian to make Doro Wat. The cooking time can be cut back and still taste great, yet it won't test like it supposed to be.
Doro Wat can be served with rice too, however, it is a great deal of enjoyable to serve it with Injera. It's sort of spongy traditional pancake made with Teff flour; a grain indigenous to Ethiopia. And also Nitter kibbeh (Ethiopian spiced butter), and Mekelesha, (a blend of spices) are important part of Doro wot recipe. Except Injera, Berbere, …show more content…
Cutting the chicken into twelve part is the main part of the process in this recipe. In Ethiopia, a women had to know how to cut the chicken up into 12 parts-no more, no fewer. And then she sets aside the chicken in a lime and salt water to marinate for one hour shaking it in the mixture strenuously for five minutes and then doing it again and again for one to two hour. After that she will wash it until it stops smelling bad. It is very important to follow this process to clean the freshly killed chicken properly so that the dish is