Doro Wett’s Up

From Brian Ferguson/BigBite Catering

Feeds a small clan

This recipe is based on traditional recipes for doro wett (or “wat”), a chicken stew from Ethiopia traditionally made with a spicy clarified butter (niter kebbeh), chicken,  a North African spice mixture (berbere), and garnished with whole eggs and lime juice.  It is usually served with injera, a quick sponge bread made from the cereal grain teff. [Ed.: Our first recipe of 2011, and of course we have no photo! Off to a rousing start …]


Niter kebbeh

1 pound butter
½ yellow onion
1 tablespoon minced garlic
2 tablespoons finely grated ginger
1 teaspoon turmeric
1/8 teaspoon ground cardamom
1” piece cinnamon
1 whole clove
1/8 teaspoon numeg

Clarify butter with the spices. Simmer 45 minutes, or until milk solids have sunk to the bottom of the pot.  Strain carefully, preferably with micro-mesh filter.


1 teaspoon fenugreek seeds
½ cup dried serrano chile (known as balin/tipico, largo, or chico in Mexican groceries)
½ cup paprika
2 tablespoons kosher salt
2 teaspoons ground ginger
2 teaspoons onion powder
1 teaspoon fresh ground cardamom
1 teaspoon ground nutmeg
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice

Mix all and grind fine.

Doro wett

3 small red onions, chopped
2 carrots, small dice
1 stalk celery, small dice
2 large green bell peppers, medium dice
1 cup of berbere spice mix
3/4 cup niter kebbeh
10 cloves garlic, chopped
1 teaspoon black peppercorns, toasted with
1 teaspoon cardamom pods
9 cloves
2 tablespoons tomato paste
2 starchy potatoes, peeled, halved and sliced thin
1 cup red wine
3 tablespoons kosher salt
1/4 cup rice wine vinegar
3/4 cup black lentils
1 cup wehani
5 ½ pounds chicken, skinless, boned out thigh meat, whole pieces
1 ½ gallon good chicken stock (homemade, no salt)
¾ cup lime juice
36 large eggs


In a large pot (3 gallons or more), over medium-high heat, add the clarified butter, onions, carrots, celery, and half of the green peppers and sauté for about 7-10 minutes until soft and starting to caramelize. Add half of the berbere and sauté another 5 minutes, frequently scraping the bottom of the pot .  Add the rest of the ingredients except for the lime juice, eggs, and yellow squash.  Stir well then simmer for 30 minutes.  Remove the chicken, cool briefly, then chop.  Re-add the chicken to the pot as well as the yellow squash and simmer for 15 minutes.

In a separate pot, hard-boil the eggs, cool, peel, and with a toothpick or paring knife, make small incisions around each egg while keeping it whole. Add the eggs and the lime juice to soup, and let marinate for 20 minutes with the heat turned off. Reheat if necessary and serve.


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2 Responses to “Doro Wett’s Up”

  1. Healthy Diet Recipes – A Healthy Detox Diet Recipe Says:

    […] Doro Wett's Up « Soup and Bread […]

  2. Famous World Dishes « manman Says:

    […] 1. What country does Doro Wett originate from? Link […]

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