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Food & Drink
Quick (relatively) Doro Wat (Ethiopian Chicken Curry)
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<blockquote data-quote="JonnyP" data-source="post: 1144647" data-attributes="member: 17918"><p>Made an Ethiopian feast on Saturday for a bunch of friends. This time I cooked the doro wat over six or so hours (the first four were the sauce over very low heat). Got a 500g packet of Ethiopian berebere and some injera downtown and this made everything even better. One change (other than timings) to the above - mixed the honey liqueur with apple cider vinegar instead of water - it worked well.</p><p></p><p>Timings - butter and butter spice mix (to replicate nitter kibbeh), ten minutes on low.</p><p></p><p>Onions added then low heat for 2 hours (also puréed the onions in a liquidiser which saved at least an hour grating and many tears)</p><p></p><p>Ginger and garlic added then low heat for about another 40 min</p><p></p><p>Berebere and honey mix added then another 45 mins cooking.</p><p></p><p>Added veg stock instead of water to keep it moist.</p><p></p><p>Then split the sauce into 2 pans and made a veg version (chickpeas and tomato) and a chicken and egg version both of which cooked for another hour or so with added berebere and butter to taste.</p><p></p><p>Served up with kik alicha, gomen (stir fried/steamed greens with onion, ginger, garlic and tomato) salad, Tibs and injera. Well received I think!</p></blockquote><p></p>
[QUOTE="JonnyP, post: 1144647, member: 17918"] Made an Ethiopian feast on Saturday for a bunch of friends. This time I cooked the doro wat over six or so hours (the first four were the sauce over very low heat). Got a 500g packet of Ethiopian berebere and some injera downtown and this made everything even better. One change (other than timings) to the above - mixed the honey liqueur with apple cider vinegar instead of water - it worked well. Timings - butter and butter spice mix (to replicate nitter kibbeh), ten minutes on low. Onions added then low heat for 2 hours (also puréed the onions in a liquidiser which saved at least an hour grating and many tears) Ginger and garlic added then low heat for about another 40 min Berebere and honey mix added then another 45 mins cooking. Added veg stock instead of water to keep it moist. Then split the sauce into 2 pans and made a veg version (chickpeas and tomato) and a chicken and egg version both of which cooked for another hour or so with added berebere and butter to taste. Served up with kik alicha, gomen (stir fried/steamed greens with onion, ginger, garlic and tomato) salad, Tibs and injera. Well received I think! [/QUOTE]
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Quick (relatively) Doro Wat (Ethiopian Chicken Curry)
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