Ethiopia and Eritrea - Doro Wat
Considered the national dish of Ethiopia and Eritrea in east Africa, doro wat is an onion-based stew to which vegetables and chicken, beef or lamb are added.
Mixed spices, particularly ginger and onion, as well as niter kibbeh - seasoned clarified butter - add flavour. It is served on injera, a sourdough flatbread made with teff, a type of grain. The injera acts as a plate, and the stew soaks into it.
Traditionally, the dish is shared, with diners breaking off part of the bread and using it to scoop up mouthfuls of stew. The dish at Bonna Annee also comes with two boiled eggs.
Considered the national dish of Ethiopia and Eritrea in east Africa, doro wat is an onion-based stew to which vegetables and chicken, beef or lamb are added.
Mixed spices, particularly ginger and onion, as well as niter kibbeh - seasoned clarified butter - add flavour. It is served on injera, a sourdough flatbread made with teff, a type of grain. The injera acts as a plate, and the stew soaks into it.
Traditionally, the dish is shared, with diners breaking off part of the bread and using it to scoop up mouthfuls of stew. The dish at Bonna Annee also comes with two boiled eggs.