Ethiopian Doro Wot Tacos
Ethiopia's national dish — doro wot, the rich, deeply spiced berbere-red stew of chicken legs and hard-boiled eggs — served in injera taco shells. The berbere chilli spice blend, made with up to 20 spices including korarima cardamom and bishop's weed, gives doro wot its unmistakable complexity.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Dry-cook the diced onion in a heavy pot (no oil initially) over medium-low heat, stirring often, for 20 minutes until softened and golden. Add niter kibbeh; cook 5 more minutes.
About 5 min
Add garlic, ginger and berbere paste; stir 3 minutes. Add water/stock. Add chicken pieces; simmer covered 30 minutes.
About 14 min
Add the pierced hard-boiled eggs; simmer 15 more minutes. The sauce should be very thick and dark red.
About 14 min
Form injera strips into taco shapes (use the inside of a muffin tin to hold the shape; bake briefly to set if needed).
About 14 min
Shred the chicken off the bone. Fill injera tacos with doro wot, a slice of egg, pickled onion, ayib and coriander.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 38 g
- Carbs
- 28 g
- Fat
- 24 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 780 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.