Traditional doro wat: the Ethiopian chicken stew with berbere, caramelized onion and boiled eggs
Published on: June 29, 2026
Ethiopia's feast dish: chicken legs slowly cooked in a dark sauce of melted-down onion, spiced butter niter kibbeh and the berbere spice blend, with whole boiled eggs. Served over injera, the fermented teff flatbread, and eaten by hand.