You would know that you’ve been away from home for too long when you find yourself daydreaming about Doro Wat while sipping English Tea in the summer sun of London or while wrapped in layers of sweaters to fight off the chill in Oslo. One minute you’re leaving Starbucks with a warm cup of coffee, and the next you’re back in your mother’s kitchen in Addis Ababa or the lovely Mendefera, watching her stir a steaming pot of Tsebhi Dorho (Doro Wat) made with her special recipe. The laughter, the quick taste to check if the seasoning is perfect. Yeah, that is something to miss.
Living abroad has that unique effect of sharpening our cravings. When you are close to home, it’s easy to take it for granted. You can pop into a restaurant on the weekend or stop by your favourite local kitchen for a plate of comfort. But when you are miles away, the longing hits differently. And nothing satisfies quite like the burning, spicy, sweat-on-the-brow kind of experience that only Doro Wat can bring. To those of us who live miles away from our mothers’ kitchens, Doro Wat is not just a food; it is therapy presented in soups and chicken.
Sure, you could go searching the streets of your adopted city for an Eritrean or Ethiopian restaurant, if you’re lucky enough, you’ll find one. But why go through all that hustle when you can simply roll up your sleeves and bring home to you.
Making homemade Tsebhi Dorho is not without its challenges. Try explaining niter kibbey to the clerk at the corner shop, or finding berbere that actually tastes like your mother’s blend. But with a little creativity, some substitutes, and a lot of motivation to eat something other than a sandwich, I have managed to make it work, and I know that you can too.
Preparing home-made Tsebhi Dorho does not require Michelin-chef skills; it is a survival meal for homesick hearts. And trust me, once the aroma fills your kitchen, you’ll know it was worth every minute. So go on, roll up your sleeves, they’ll probably end up with berbere stains anyway, and let’s cook up some home-made Doro Wat.
Ingredients for Home-made Tsebhi Dorho (Doro Wat) for 4–6 Servings
Your Home-made Tsebhi Dorho cooking ingredients are in two places;
- For the chicken:
- You need 1 whole chicken that can be cut into pieces. 6 – 8 pieces.
- Juice of 1 lemon
- Salt (for pre-seasoning)
- For the stew:
- 3 large red onions (This needs to be finely chopped, you might have a tear or two)
- 3–4 tablespoons niter kibbeh
Note: You can’t find niter kibbeh? No worries, you can substitute with ghee or butter plus a pinch of cumin, cardamom & garlic.
- 3 tablespoons of berbere spice mix (the taste is necessary for the level of heat you want from your Doro Wat)
- 2 tablespoons tomato paste
- 1 cup water or chicken broth
- 4 boiled eggs (optional, but traditional)
- Salt to taste
Making Your Home-made Tsebhi Dorho (Doro Wat)
To cook a home like Doro Wat, your prep work is essential because that is where the magic begins!
1. Prep the Chicken
Clean your chicken pieces with lemon juice and rinse. Add salt lightly and set aside to marinate.
2. Boil Your Eggs
Eggs are a traditional and cultural ingredient of Tsebhi Dorho, so if you want to go all out, you will need to add them. Now, hard-boil the eggs, peel the shells off, and make small slits on the sides so the flavor seeps in later.
Now the prep is over, let’s begin cooking!
1. Sweat the Onions with no oil yet: Heat a large pot or pan without oil. Put in your finely chopped onions and cook on medium heat continuously for 15–20 minutes until they reduce and caramelize slightly. They should be soft, lightly browned, and smelling of onions. Avoid getting your onions burnt!
2. Add the Niter Kibbeh or its substitute as stated above: Put in your spiced butter. Allow it to melt and coat all the onions.
3. Add Berbere and Tomato Paste: Slowly add the berbere. Don’t just pour it in! Stir well until it darkens to red and smells fill the room. Stir in the tomato paste and stir once more.
4. Add Chicken and Water: Add your marinated chicken pieces and top them with the sauce. Add the water or broth just to cover the chicken. Cover and let cook on low-medium heat for 30–40 minutes. Stir now and again.
5. Add Your Boiled Eggs: Place your eggs during the last 10 minutes so they can soak up the flavor. Season with salt if needed, and if it is too thick, add a splash of water. Mistakes can happen, so if it gets too watery, take off the lid and let it cook down.
Your homemade Tsebhi Dorho is ready to be served. A local knows a day-old Doro Wat is the best, but if you can’t wait, pair it with some hot Injera, a flatbread, or even rice.
Final Thoughts
Making homemade Tsebhi Dorho (Doro Wat) is an adventure you’ll want to try, whether you’re an Ethiopian, Eritrean, or simply someone looking to try out some nourishing meals.
For someone far from home, having Doro Wat right there in your home overseas is a relief, evoking childhood and family moments. So go ahead and try it, let your neighbors know that you’re from a place where the kitchen smells like heaven.
