How to Make Doro Wat in an Instant Pot
Known in Ethiopia as Tsebhi or Wat, the stew is a traditional staple of the country. Made from chicken, beef or lamb, and a variety of vegetables, this dish is seasoned with berbere and niter kibbeh, which is clarified butter. In addition to using spices, this stew is typically served with rice and fried bread. But, it doesn’t have to be this way!
To make Doro Wat, you will need a teff flour and berbere spice mix. This is a traditional Ethiopian spice blend. The injera pancake batter is fermented for up to four days before being used. It is often served with chicken stew, and it can also serve as a serving utensil. To make this recipe in an Instant Pot, use the sauté function and add the ghee, onions, garlic, and a few dashes of berbere. Add the water, bouillon, and berbere and allow to simmer for 10 minutes. While the chicken is cooking, add the eggs and the water.
For an extra spicy Doro Wat, try adding ghee to the pot. You can also add an extra tablespoon of teff flour, or use any other kind of teff flour, but don’t forget to stir well! Injera is an Ethiopian flatbread that is spongy and fermented. The injera pancake is traditionally eaten with chicken stew. In Ethiopia, you can find doro wat in Ethiopian restaurants. It is usually served with injera, and can also be served with salads or other kinds of wats.
To make doro wat, you will need a small pan. In the Instant Pot, you’ll use a t’edj and a berbere spice mix. In this mead, gersho leaves are added and act as a natural flavoring. After the chicken has cooked, its juices will be released and absorbed into the doro wat. Once the chicken is cooked, the dish is ready to serve.
The traditional spice blend, berbere, is the key to making this dish. Traditionally, this spice blend is used in stews and soups and is a great all-purpose seasoning. Using a little bit of t’edj makes this dish a unique treat. Besides berbere, you’ll also need an Ethiopian injera to serve this dish. Injera is a traditional ingredient for Ethiopian cuisine.
For the most authentic flavor, make sure to use a lot of ghee. It is essential to avoid using too much ghee, as this will make the dish more diluted. Once you have a good amount of ghee, you’re ready to begin cooking the rest of the ingredients. To make the most authentic doro wat, start by roasting the drumsticks. When you’ve got them cooked, add sliced onions and t’edj.
In addition to t’edj, doro wat also uses a traditional Ethiopian spice blend, berbere. It is spiced with gersho leaves, which are similar to hops. While t’edj can be hard to find in the United States, you can substitute it with chouchenn. Ensure that the chicken is cooked thoroughly before the sauce starts simmering. A few minutes of simmering will do the trick.
Once the chicken is cooked, add half the onion paste to the sauce. Once the chicken has finished cooking, add the remaining onion paste and cook for about four more minutes. The chicken will release its juices, which will become the doro wat. After a few minutes, you’ll have a piping hot bowl of doro wat. If you haven’t yet tried this delicious dish, you can try it in your Instant Pot!
The sauce should be thickened to prevent it from clumping. You can also add more chicken if you’d like to increase the spice level. If you want your Doro Wat to be extra spicy, you can also add a little bit of berbere. To prepare the dish, use the sauté function of the Instant Pot. During this step, you should season the drumsticks with salt. Meanwhile, prepare the onions by slicing and adding water.
The spicing of this stew is important to its flavor. Its spicing is important for its authentic flavor and aroma. The Berbere spice blend is commonly used in Ethiopian cooking. It is a must-try dish and is very easy to make. This dish is also one of the easiest recipes for batch cooking. It takes only 20 minutes to prepare. However, if you plan to eat it for several days in a row, it can be prepared ahead of time.