Doro Wat is a traditional Ethiopian dish. You will find it in every Ethiopian restaurant and
virtually anyone who is familiar with Ethiopian cuisine will have heard of it.
The dish may include chicken, beef,
and egg. It is traditionally made spicy.
The berbere spice mixture is what
makes the Doro Wat spicy. Berbere in Amharic means "pepper."
Some historians believe this seasoning came around in 5 B.C
(spiceography.com). The berbere spice mixture contains multiple
spices that build a complex flavor profile. There are several variations of the
berbere spice mixture. It commonly includes whole spices such as
Coriander Seeds, Cumin Seeds, Dried Red Chili Peppers, Fenugreek Seeds, and Black
Pepper.
Traditionally, Doro Wat is served
with an Ethiopian Flatbread called injera. Injera has a spongy like
texture and it is a bit sour. Injera is used to scoop the meat and the stew. It is made with Tiff, a tiny, round grain that flourishes in the
Highlands of Ethiopia.
This week we will be serving Doro Wat. Come by to either
kitchen and try out this delicious addition to the Menu.
No comments:
Post a Comment