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Cuisine |
Doro Wat
In Ethiopia, about 4 tablespoons of Ber-beri, Ethiopian red pepper, is used in each recipe. It is extremely hot. In order to adapt it to US living, substitute with cayenne pepper and paprika to bring it to the characteristic dark color and flavor.
Add: 3 oz. butter or Olive oil. 1/2 tsp. Cayenne pepper, 1 tsp. Paprika, 1/2 tsp black pepper and 1/4 tsp ginger. Blend the seasonings into the onions. Add 1-cup water. Soak 13-lb chicken cut in 1-inch pieces, bones left on and including neck and gizzards in 2 cups water to which 1/4-cup lemon juice has been added, for 10 minutes. Drain the water from each piece of chicken. Add chicken to onion mixture, stirring it through. Cover. Simmer over low heat until chicken is tender. Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water). Add 8 peeled hard-boiled eggs a few minutes before
serving.
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