Dinner Plate Travails

Our culinary adventures!

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Doro Wot

I used this recipe as a guide: http://www.ethiopianspices.com/html/recipes.asp

This is relatively easy to make if you have some Berbere spice paste. I didn’t really bother with the “finishing” spices (I just added ground [green] cardamon and some more Berbere paste [about 1.5 t] 10-15 mins before I served it).

It ended up tasting quite similar to the Doro Wot that our regular Ethiopian restaurant serves.


Cook the onions until they are a bit brown, then add the garlic and ginger. The onions, garlic, and ginger should not burn. Either chop the onions (especially), garlic, and ginger finely before adding. or mash with your cooking utensil when it is soft.

The idea  is to simmer the chicken in the onion and spice mash until the chicken is soft, then liven up the mix before serving with some fragrant spices.

** Mai’s review **

This is the first African meal Jeff has ever made, and it was very very good! We have two excellent Ethiopian restaurants in our neighbourhood where we go to eat regularly. We’ve also eaten at Ethiopian restaurants on Bloor Street in Toronto and in Manhattan (near Washington Park). I think this makes us somewhat experienced in the flavours of good Ethiopian food. We just love it!

Jeff also made collard greens and beet salad to accompany the doro wat. Each one added flavours that complimented and balanced out the others. The sweet and tarty beets cleansed the palate following forkfuls of the intense savoury spiciness of doro wat. He cooked it to the right level–not too over-cooked where the crunchy and fresh taste is cooked out, and not undercooked where you still get the earthy taste (though I kinda like that). The collard greens contributed a refreshing blend of fragrant spices to the meal and had a creaminess to it, without feeling fatty. He used a LOT of butter!

Jeff’s venture into Africa was set back only by my failure to source out good injera bread on my way home from work…  I did spend the next 3 days trying to clear the house of the lingering smells of roasted, oily spices. The upside is that we now have a small batch of berbere paste to use for next time! Next time, Jeff is going outside to make his spice paste… 😛