There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes – it’s fabulous! This authentic Doro Wat recipe captures the very best of Ethiopian cooking
A central ingredient of Doro Wat is Berbere, a fiery, bright red and flavorful Ethiopian spice blend. It is best made fresh using whole spices that are toasted and ground for maximum flavor. Doro Wat is traditionally made very spicy. Super spicy and it is served with an Ethiopian flatbread called injera. It’s kind of a spongy pancake made with teff flour (a grain indigenous to the area), and the batter is left to ferment for up to 4 days before its used. My one and only favorite!
