Wednesday, 26 June 2013

Doro Wat


I'm going to keep my little intro here short and sweet - because this recipe is neither of those things. I had a craving for Ethiopian food, so I set about making the delicious Doro Wat - a kind of curry + stew, + delicious dish. Then I thought - this has all the makings of a taco. So rather than creating giant injera (crepe-like bread that you pull apart to use as a "utensil"), I made smaller taco-size bread and complimented it with some vegetable toppings. So it looks like a taco, tastes like Ethiopian and is literally the tastiest thing I have EVER made. No joke. You gotta make this now, it's worth the time investment. 




Doro Wat Recipe

Serves:  10+ tacos                       Prep Time:  1 hour                   Cook Time: 1 1/2 hour

Part One: Berbere Paste/Sauce

1 tsp red pepper flakes
1 tsp fenugreek seeds
4 cardamon pods
8 whole peppercorns
3 dried guajilo peppers
2 tsp allspice
2 tsp cumin
1 tsp ginger
1 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp nutmeg
1 tbsp paprika
1 tbsp kosher salt
1/2 white onion
3 garlic cloves
1/4 cup oil
1/4 cup red wine

Heat It

Heat a skillet over medium heat. Add the whole spices and peppers, toasting both and turning the peppers until they begin to give off a nice aroma, about 4 minutes. Grind the spices and chop the peppers, removing the stems and seeds. 

Blend it

Chop the onion and garlic. Put all ingredients into a blender and blend until smooth. My "paste" came out as more of a sauce, but it still worked out great. Set aside for the next step. 

Part Two: Doro Wat

2 lbs boneless, skinless chicken thighs
1/2 lemon
1 tsp kosher salt
1/2 white onion
3 garlic cloves
1 tbsp grated ginger
1/4 cup margarine 
1/2 tsp cinnamon 
2 tbsp paprika
1/2 cup berbere paste/sauce
1/4 cup water
1/4 cup wine
1/2 tsp cayenne pepper
Salt and pepper to taste

Prep It

Toss chicken, lemon and salt in a container and set aside for at least 30 min. Chop onion and garlic, then combine in a blender with grated ginger and puree until smooth. You may have to add some water to make this happen. 

Cook It

In a large pot, heat margarine and cinnamon over medium heat, stirring constantly to avoid burning. Once margarine is melted, stir in paprika for about a minute. Next, add the Berbere Paste and cook for 2 minutes, stirring often. Add the onion/garlic/ginger and saut√© for about 10 minutes, stirring often.  

Meat It

Add chicken, water, wine, cayenne, salt and pepper to the pot. Bring to a boil, then reduce to low and cover. Let it simmer for an hour, checking on the liquid levels (if it gets low, add more water). My sauce was a little runny at the end, so I added some flour and brought the mixture to a boil again for 5 minutes. Remove from heat and let cool.  

Part Three: Injera

1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tbsp baking powder
1/2 tsp salt
2 cup club soda
1/2 lemon
1 tbsp white vinegar

Mix It

Heat a non-stick skillet over medium. Combine lemon juice and white vinegar to set aside. In a mixing bowl, combine flour, baking powder, salt and club soda. Mix with a fork to create a pancake-like batter. 

Make It

Pour about 2 tbsp of batter into the skillet. Using a spatula, spread the batter thinly across the surface of the skillet - working from the centre of the batter outward. Let cook for about 2 minutes, then flip and cook for another 2 minutes. Remove from heat and lightly brush the injera with the lemon/vinegar mixture on both sides. 

Part Four: Toppings

1/2 cup cabbage
1/2 cup carrots
1 tbsp oil
2 tsp lemon juice
1/2 tsp turmeric
1/2 tsp garlic powder

Cook It 

Use the pre-heated skillet from the last step. Roughly chop cabbage and carrots. Combine in the skillet with oil, lemon juice, turmeric and garlic powder. Saut√© for about 6 minutes, then remove from heat. 

Combine It

Pile the doro wat and veggies onto a piece of injera. You can eat it like a taco or tear pieces of injera off to sop up the sauce. Enjoy a little non-taco goodness. 

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