Doro Wot Ethiopian - National Dish of Ethiopia - Chicken Stew

Doro Wot Ethiopian - National Dish of Ethiopia - Chicken Stew
This video show how to make doro wot Ethiopia national dish. We have put lots of info below on this wonderful dish.
STEP 1 - FINLEY CHOPPED ONIONS ARE ADDED TO A DRY PAN & COOKED FOR ABOUT 20 MINS
STEP 2 - ONCE THE ONIONS ARE BROWNS AND MOISTURE IS STEAMED OUT, OIL IS ADDED & COOKED FOR FURTHER 20 TO 30 MINS
STEP 3 - GARLIC AND GINGER IS NOW ADDED
STEP 4 - BERBERE POWDER IS NOW ADDED
STEP 5 - ADD SALT & A LITTLE COLD WATER
STEP 6 - ADD A LITTLE BLACK CUMIN & KIBBE
STEP 7 - NOW ADD THE CHICKEN
STEP 8 - ADD A LITTLE MEKELESHA
STEP 9 - ADD HARD BOILED EGGS & COOK FOR 30 MINS MORE
Ethiopian Spices: Although many different herbs and spices make up Ethiopian cuisine, there are two main ingredients that are a must and need to be mastered and understood. These are Berbere and Niter Kibbeh. These are not used in all dishes but are found in many and are the backbone of Ethiopian cooking. You will not get very far in your Ethiopian cooking without this mainstay blend. This we could say is the “Big Daddy” of Ethiopian cuisine. With a deep red paprika colour, berbere is a blend of many spices with its base very much set in the red chilli corner. It is often made at home in Ethiopia and thus everyone makes it their own style and of course see theirs as the supreme version. The process is a lengthy one, starting off with the large red chilli (Also called Berbere by the way) being dried and then crushed. Then a combination of onion, garlic, ginger, fenugreek, black cardamon, cumin, nutmeg and even cinnamon are added and the complete mixture is then ground to a fine powder. Of course “Mums” version is always the best. Berbere is usually made with fresh onion, garlic and ginger, but you can of course use dried powders, although not the same. But give it a go and have fun. If you want the real deal, we would suggest that you buy some, preferably direct from a source in Ethiopia. A few notes on herbs & spices in Ethiopian Berbere. Cumin. This is not the same as regular cumin you get in stores outside of Ethiopia. In fact it is nothing like it and has no features in look, smell or taste. ጥቁር አዝሙድ or Tikur Azmud. In English it is commonly referred to as Black Cumin or Black Caraway, although it has no relation to the common Cumin or Caraway that is used as a spice in cooking. It is also known as Black Seed (Nigella Sativa). Black Cardamon. Niter Kibbeh (Nit’ir Qibe) is a spiced clarified butter, something like India’s ghee, but flavoured with spices. Again this can change from house to house. It is a richly spice butter that adds a super taste to many Ethiopian dishes. As part of the HOW TO COOK GREAT NETWORK -
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