How to make Doro Wat

Why cooks start here

Doro Wat belongs to the everyday cooking of berbere chicken pots across Ethiopia, where its aroma calls everyone to the table. This home version keeps the flavors direct and generous, the way a family cook serves it.

Doro Wat is a cornerstone of everyday Ethiopian cuisine, its simmering pot of berbere-spiced chicken a familiar and inviting presence in homes across the country. This dish is synonymous with family meals, where its robust aroma signals that it's time to gather around the table. This home-cooked version stays true to its roots, offering a straightforward yet generous embrace of flavors. Expect a rich, spicy depth from the berbere, balanced by the comforting warmth of niter kibbeh and a burst of freshness from ginger and lemon juice. The eggs, simmered until they soak up the sauce, add a creamy counterpoint, while injera serves as the perfect vehicle to scoop up every delicious morsel.