Ethiopia's national dish, a rich and spicy chicken stew slow-cooked with a large amount of onions, berbere spice blend, niter kibbeh, and often served with hard-boiled eggs.

Key ingredients

Chicken pieces, hard-boiled eggs, onions, garlic, ginger, berbere, niter kibbeh, tomato paste (sometimes), salt, cardamom.

If you order it anyway

Request 'no injera'. Ask for minimal onions (though challenging for this dish due to its base) and no added sugar or tomato paste (if used by the restaurant). Be aware of the carb load from the high quantity of onions.

If you order it anyway, say this (Amharic)

ዶሮ ወጥ፣ እንጀራ አያስፈልግም። ሽንኩርት ያነሰ ይሁን፣ ስኳርና የቲማቲም ድልህ እንዳይጨመር።

Doro Wat, no injera please. Minimal onions, no added sugar or tomato paste.

Watch out for

High from the large quantity of onions (the base of the stew), potential hidden sugar in berbere mix or tomato paste, garlic, ginger. Restaurant portions may be particularly heavy on onions.

Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.