Doro Wat is a traditional Ethiopian chicken stew that embodies the rich and vibrant flavours of Ethiopian cuisine. The dish features tender pieces of chicken simmered in a thick, spicy sauce made primarily from berbere spice blend, which includes ingredients like chili peppers, garlic, ginger, and a variety of spices. The stew is usually enriched with onions that have been slowly sautéed to a deep caramelisation, giving the dish a sweet and savoury depth.

Often served with a hard-boiled egg nestled among the chicken, Doro Wat is typically enjoyed with injera, a sourdough flatbread that serves as both a dish and a utensil. Diners tear off pieces of injera to scoop up the stew, making for a communal and interactive dining experience. The warming, robust flavours of Doro Wat make it a beloved comfort food, often reserved for special occasions, and it certainly showcases the heart of Ethiopian culinary tradition.

Misir Wat, a beloved staple of Ethiopian cuisine, is a vibrant lentil dish that embodies the rich flavours and traditions of the region. Typically made with red lentils, this thick and hearty stew is infused with a fragrant blend of spices, including berbere—a fiery mix of chilli peppers, garlic, ginger, and various herbs. The lentils are simmered until tender, absorbing the spices and forming a comforting, velvety texture.

Often served with injera, a traditional sourdough flatbread, Misir Wat is not only a vegan delight but also a significant dish during Lent, particularly among Ethiopian Orthodox Christians. The celebration of fasting during this period sees many opting for plant-based meals, and Misir Wat shines as a vibrant, nourishing choice. Its warm, earthy tones and robust flavour profile invite both locals and visitors to indulge in the communal spirit of sharing meals, making it a cherished part of Ethiopian dining culture.

Doro Wat, a cherished dish in Ethiopian cuisine, is a sumptuous chicken stew characterised by its rich, spicy flavour. The preparation begins with marinating pieces of chicken in lemon juice and salt, allowing the flavours to intertwine. An essential component is the 'berbere' spice blend, a fragrant mix of chilli peppers, garlic, ginger, and various spices that provide the dish with its signature heat.

To create the stew, finely chopped onions are slowly cooked until they caramelise, forming a deep, sweet base. Next, the marinated chicken is added, followed by the berbere and a touch of water, allowing everything to simmer until the meat is tender and infused with the vibrant spices. Traditionally, Doro Wat is served with injera, a soft, spongy flatbread made from teff flour, which acts as both a plate and a utensil for scooping up the delightful stew. This communal dish is often enjoyed during festive occasions, symbolising celebration and togetherness within Ethiopian culture.