Doro Wot (ዶሮ ውጥ)

Graduate Student Kyle Fahey is a talented chef. He knows how to make Ethiopian dishes, like this Doro Wat, with the help and experience of the many Ethiopian female cooks he learned from. A trip to Jacksonville is in order to get the right ingredients! Take a look at the recipe below.

Ingredients*

• 1 Chicken or 8-12 drumsticks (skin removed, and meat punctured/sliced in 2 thickest parts, rubbed with lime, lightly seasoned with salt, and left to rest in the fridge for 30 minutes-1 hour)
• 1 Kilo Red Onion (Minced/cut fine)
• ½-1 cup Kibe (Ethiopian cultured and clarified butter)
• ¼-½ cup Light Olive or Vegetable Oil (You can use only Kibe if you would like)
• 7 Hard-boiled eggs sliced lightly lengthwise 2-4 times on each egg (or 1 per Person)
• ½ cup of berbere
• 3-4 Tablespoons freshly minced garlic
• (Some Recipes call for equal parts minced ginger)
• 2-3 fresh roma tomatoes (finely chopped or shredded on grater and skin removed)
• 1-2 Tablespoons Mekelesha (Some Recipes also add Korerima)
• Salt to taste

Directions

• Prep your mise en place
• Cook the minced red onion dry, stirring as necessary, in a large stockpot or rondeau until they become translucent and begin to take on color/caramelize
• Add the oil and continue to stir frequently until the onion takes on more color
• Add the tomato and garlic and continue to cook while stirring (also add ginger if using)
• Add the berbere and ½ of the kibe (also add Korerima if using)
• Add the chicken and more oil, if necessary, stirring often until chicken is just tender
• Finish with Kibe and Mekelesha
• Season to taste with salt

* Recipe does use some ingredients that are not easily accessible in Gainesville but can be purchased in Jacksonville (862 Cassat Ave, Jacksonville, FL 32205) from Merkato Ethiopian Market and Fresh Grocery.

Recipe provided by Kyle Fahey. While not his own, the recipe is a culmination and representation of all that he has learned from the many amazing Ethiopian female cooks he has met over the years.