Ingredients for 4 people:
2 medium onions
4 boiled, peeled eggs
2 tbsp hot pepper (powder) a
little oil for sautéing
1 teaspoon finely chopped garlic and ginger
50 ml seasoning butter (seasoned eg with Garlic, ginger, cumin, oregano and cardamom)
or just some
salt and pepper to taste
garnishes such as cream cheese and kale

Put the finely chopped onions in a saucepan with a little oil and sauté briefly. Then add the Paradeiser and pepper and continue cooking. Then add garlic and ginger and cook for another 5 minutes. Then add the meat and cook until everything is soft and has the consistency of goulash. Finally, add the spiced butter, season with salt and pepper, decorate with boiled eggs and serve with “Injera”. ( Recipe for Injera >> ) But you can also Doro Wot just serve rice as a side dish.

A festival without Doro Wot in Ethiopia , that is like Christmas in Europe without a tree : barely imaginable. Even the poorest families serve their children this Ethiopian national dish on the holidays, even if they have to go into debt. “Doro” in Amharic means “chicken”, “Wot” means “stew” or “sauce”, A chicken costs around five euros in rural Ethiopia, but one worker works for a whole week. In addition, there are eggs, onions and Berber, the typical Ethiopian spice mixture of chilli pepper, ginger, garlic, clove, cilantro and many other exotic ingredients. The stew is served on Injera, the sourish bread crumb from Teff. The whole family eats together from a plate. Instead of using cutlery, everyone uses the right hand, as good manners demand in Ethiopia. Whether a girl can prepare a perfect Doro Wot is still a criterion for many rural young men, whether she is a bride.