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How to make doro wat? or any wat. What about veggie wat?

  • d

I really want to try making my own wats. Any one have good info to share?

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  1. I'd say it's essential to have access to an ethiopian market that carries berbere powder.

    1. As far as the berbere, you can make your own. My recipe comes from a small-press cookbook called "Some Like It Hotter":
      ISBN: 0-89286-245-9
      Use HOT Hungarian paprika, and use the berbere to season whatever you like, although I think meat is traditional. At least, all the Ethiopian restaurants I've been to use the vegetable sides (and the injera) to cool off the heat of the wat. Good luck!

      1. Umm, I have the beberre, I bought some from Rahel. What I need are a few recipies!

        1. I made doro wat tonight for dinner, it was delicious! And not difficult, although we first had to mix up our own berbere, which was a bit of a production. This is all from Soul of a New Cuisine, by Marcus Samuelsson, who is Ethiopian, but grew up in Sweden.

          Basically, you saute 2 diced purple onions in butter, add 1/4 tsp cardamom, 1/4 tsp black pepper, 3 cloves, 2 minced garlic cloves, a nice chunk of chopped ginger, 1 Tbs berbere (I would use 1 1/2 next time, but we like it spicy; also, our berbere may have been a bit weak, we had a few issues with the dried hot peppers). Saute 10 more minutes with the spices.

          Add 2 cups chicken stock and the dark meat of a whole chicken; simmer 15 minutes and add the white meat of the chicken (on the bone, but cut up a fair amount) and 1/4 cup red wine and simmer another 20-30 minutes.

          Add the juice of a lime, and if desired, two whole hard boiled eggs, simmer 5 minutes, and serve over injera. (We bought the injera at our local Ethiopian restaurant.)

          It's soupier than you expect, but the cookbook says it should be.

          Very delicious!

          1. Here's a berbere recipe I've had for ages.

            1 t. ginger
            1/2 t. each cardamon and coriander
            1/2 t. fenugreek
            1/4 t. nutmeg
            1/8 t. each clove, cinnamon, and allspice

            Toast and cool all the above.

            2 T. onions
            1 T. garlic
            2 T. salt
            2 T. red wine

            Blend with spices into a paste.

            2 c. paprika
            2 T. hot pepper (or more in my case)
            1/2 t. pepper
            1 1/2 c. water

            Toast spices and gradually add in water. Add spice mixture. Cook slow for 10-15 minutes. Pack in jar, seal with oil and refrigerate.

            2 Replies
            1. re: zebcook

              What kind of paprika and hot pepper do you use?

              (Not that I am ever going to need to make more berbere! I have over a cup of it from what I made for last night's dinner, and my recipe calls for 1 Tbs!)

              1. re: Anne H

                Pretty much whatever I have available. I'm not particularly fussy about it.