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Doro Wat (ethiopian Stew)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Ethiopian Ceideburg 2, Chicken, Ethiopia 8 Servings

INGREDIENTS

2 To 3 lbs chicken
9 oz Tomato paste
3 Sticks butter
10 Hard boiled eggs slightly
scored
3 lb Onion fine chopped
2 Cloves garlic minced, or 2
tsp. powder
1 t Ground black pepper
3 Heaping tb berbere

INSTRUCTIONS

Snagged this from over on the Rime Cuisine echo.  I'm in the process
of making it even as I type and it's real good so far.  A sweet,  rich,
hot stew.  The sweetness comes from the huge amount of onions  used.
The richness from the butter (it definitely ain't health  food!).  The
heat from the "berbere"++a seasoning mix of spices based  on cayenne
peppers. Made in the proportions below it's most  definitely hot, but
nothing someone who can handle jalapenos can't  handle.  The heat and
spiciness could be handled by reducing the  amount of berbere or even
better making the berbere with a lesser  amount of cayenne so you
retain the other spices. The effect is kinda  off in the general
direction of a Mexican Mole. You mop it up with  Injera, a flat
bread++I'm using pita bread and flour tortillas  instead. Not sure how
acceptable that is, but I didn't feel like  making Injera. Will post a
recipe for Injera tomorrow.  If you haven't tasted Ethiopian food,
you'll be surprised at the  unique flavor of Doro Wat.  Even if you
have a chance to sample it at  one of the growing numbers of Ethiopian
restaurants in large cities.  It's a dish worth trying at home.  To eat
it the Ethiopian way, pass  around a tray of injera (flat bread), and
place a large platter of  wat in the center of the table so everyone
can reach it.  Tear off  pieces of injera with your right hand. Fold
the bread around bits of  stew and eat, without touching you fingers to
either the stew or your  mouth (a trick that requires practice!).
Remove skin from the chicken and score each piece slightly with a
knife so the sauce can penetrate.  In a large stew pot, melt the
butter, then saute the onions and  garlic for five minutes.  Add
berbere, followed by tomato paste,  stirring occasionally while the
mixture simmers about 15 minutes.  A  piece at a time, stir in the
chicken, coating well with the sauce.  Continue to simmer, adding
enough water to maintain the consistency  of a thick soup.  When
chicken is half done, after about 20 minutes,  put in the hard boiled
eggs.  Cover and continue cooking until the  chicken is tender.  The
dish is ready when the oil has risen to the top.  Add black  pepper and
let sit until slightly cooled.  Serve with injera.  Makes 8 to 10
servings.  From "The Africa News Cookbook-African Cooking for the
Western  Kitchen". Lots of good soups, stews and the like are in it.
Posted by Stephen Ceideberg; June 11 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 324
Calories From Fat: 178
Total Fat: 20g
Cholesterol: 295.7mg
Sodium: 669.4mg
Potassium: 758.4mg
Carbohydrates: 23.3g
Fiber: 4.3g
Sugar: 12.2g
Protein: 14.5g


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