Christmas in Ethiopia – Doro Wat

Last on our Christmas world tour is Ethiopia. We love the flavors of African food, so this was a perfect one for me to check out. But Christmas is not celebrated in Ethiopia until January 7!

Christmas in Ethiopia 

Ethiopia uses a different calendar than the west (we use the Gregorian calendar). The Ethiopians celebrate Christmas on the 29 of Tahsas, which on our calendar, is January 7.

Starting on November 25, Ethiopian orthodox people begin the season with a 40 day fast. This is called Tsome Nebiyat or the Fast of the Prophets and it directs people to abstain from all meat, dairy and alcohol. And they eat only one meal a day! This is intended to cleanse the body and the soul of sin.

On Christmas Eve the people attend mass from 6pm until 3am on Christmas day – and it’s Christmas day that the fast is broken.

Typically the first meal includes wat, a spicy stew of meat and vegetables, served with a flat bread (injera) that is spongy and acts as a spoon.

Most places eat doro wat, which is wat that is made with chicken, often served with rice. The meal is concluded with fresh roasted coffee that is passed around to take in the aroma.

Everyone dresses in the traditional white garments called shammas. After the meal there is a special church service where the people all receive blessings for the year, followed by games and activities to celebrate this very communal holiday.

What Exactly is Wat?

This delicious stew is made with meat, usually chicken, lamb or beef. It is made with a vegetable mixture, a spicy berbere seasoning, niter kibbeh (spicy Ethiopian butter) and tej (Ethiopian honey wine).

Doro wat is specifically made with chicken, which is what doro means. This hearty dish is delicious and easy to make, but it does cook a very long! However, it’s worth the wait.

Making the Stew

I like to get all my ingredients prepped first. It makes it easy to keep the flow of preparing the stew easier.

First thing to do is sprinkle 2 teaspoons of salt and the lemon juice on both sides of the chicken legs. Set aside.

Melt 1 tablespoon of butter with 2 Tablespoons of olive oil in a heavy dutch oven. Add the onions and cook on low, undisturbed, for 2-3 minutes.

Cover the pot and cook on low for about 45 minutes, stirring occasionally.

Add the garlic, ginger and 2 Tablespoons of butter. Stir, cover, and cook another 20 minutes. Stir occasionally and take in the amazing aroma.

Next, add the rest of the butter and salt, and the berbere spice. Stir, cover, and cook for another 20 minutes, stirring occasionally.

Now add the chicken, broth and wine. Bring it all to a boil, then reduce heat to low, cover and simmer for 45 minutes to an hour – until the chicken is cooked through.

Add the eggs that have been pierced all over (to encourage this lovely sauce to penetrate), cover and simmer another 15 to 20 minutes.

Remove the eggs and let them cool a little, then cut them in quarters.

Serve hot over rice with the eggs. There will be enough chicken for about 2 per person – Add some injera on the side and enjoy.

© Copyright 2023 The Lazy Gastronome

5 from 6 votes

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Doro Wat

A delicious, spicy, Ethiopian chicken stew

Course: Main Course, main dish

Cuisine: Christmas, Ethiopian

Keyword: basmati rice, berbere, browned butter, chicken, Ethiopia, red onion

Servings: 4 servings

Author: HelenFern

Ingredients

• 8 - 10 whole chicken legs (about 2 pounds)
• 3 teaspoons kosher salt
• 1 Tablespoon fresh lemon juice
• 4 Tablespoons Kitar Kebbeh (spiced Ethiopian butter) You can substitute regular butter, or even better ghee
• 2 Tablespoons olive oil
• 3 cups red onion, sliced (about 1 large onion)
• 2 large clove of garlic, minced
• 1 Tablespoon grated fresh ginger
• 3 Tablespoons berbere spice blend
• 3/4 cup chicken broth
• 3/4 cup Tej (Ethiopian honey wine) you can substitute a white win, like sauvignon blanc or late harvest riesling, - add 1 teaspoon of honey.
• 8 large eggs, hard boiled and peeled - pieced all over with skewer
• Rice and flat bread for serving

Instructions

1. First thing to do is sprinkle 2 teaspoons of salt and the lemon juice on both sides of the chicken legs. Set aside. 

2. Melt 1 tablespoon of butter with 2 Tablespoons of olive oil in a heavy dutch oven. Add the onions and cook on low, undisturbed, for 2-3 minutes. 

3. Cover the pot and cook on low for about 45 minutes, stirring occasionally.

4. Add the garlic, ginger and 2 Tablespoons of butter. Stir, cover, and cook another 20 minutes. Stir occasionally and take in the amazing aroma.

5. Next, add the rest of the butter and salt, and the berbere spice. Stir, cover, and cook for another 20 minutes, stirring occasionally.

6. Now add the chicken, broth and wine. Bring it all to a boil, then reduce heat to low, cover and simmer for 45 minutes to an hour - until the chicken is cooked through.

7. Add the eggs that have been pierced all over (to encourage this lovely sauce to penetrate), cover and simmer another 15 to 20 minutes.

8. Remove the eggs and let them cool a little, then cut them in quarters. 

9. Serve hot over rice with the eggs. Add some injera on the side and enjoy.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

There are a lot of steps, but the time you spend on this dish will create rich and satisfying flavors!

Melkam Gena – Merry Christmas

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