Doro Wat is one of the most famous of all African dishes. You will find it in every Ethiopian restaurant and virtually anyone who is familiar with African cuisine will have heard of it. Another version, though not as commonly known here, is Sik Sik Wat, made with beef. You can directly substitute beef for chicken and follow the same cooking instructions.
Doro Wat is traditionally made very spicy. Super spicy. Like I-don’t-know-how-Ethiopians-have-any-taste-buds-left spicy. Western adaptations are still spicy, but quite tame compared to the real deal.
Traditionally Doro Wat is served with an Ethiopian flatbread called injera. It’s kind of a spongy pancake made with teff flour (a grain indigenous to the area), and the batter is left to ferment for up to 4 days before its used. The injera is used in place of an eating utensil and is used to scoop up the chicken stew.
