About: Doro Wat II

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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Ethiopian stew. Snagged this from over on the Rime Cuisine echo. I'm in the process of making it even as I type and it's *real* good so far. A sweet, rich, hot stew. The sweetness comes from the huge amount of onions used. The richness from the butter (it definitely ain't health food!). The heat from the "berbere" a seasoning mix of spices based on cayenne peppers. Made in the proportions below its most definitely hot, but nothing someone who can handle jalapeños can't handle. The heat and spiciness could be handled by reducing the amount of berbere or even better making the berbere with a lesser amount of Cayenne so you retain the other spices. The effect is kinda off in the general direction of a Mexican Mole. You mop it up with Injera, a flat bread. I'm using pita bread and flour tortil

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rdfs:label	Doro Wat II
rdfs:comment	Ethiopian stew. Snagged this from over on the Rime Cuisine echo. I'm in the process of making it even as I type and it's real good so far. A sweet, rich, hot stew. The sweetness comes from the huge amount of onions used. The richness from the butter (it definitely ain't health food!). The heat from the "berbere" a seasoning mix of spices based on cayenne peppers. Made in the proportions below its most definitely hot, but nothing someone who can handle jalapeños can't handle. The heat and spiciness could be handled by reducing the amount of berbere or even better making the berbere with a lesser amount of Cayenne so you retain the other spices. The effect is kinda off in the general direction of a Mexican Mole. You mop it up with Injera, a flat bread. I'm using pita bread and flour tortil
dcterms:subject	Recipes that need photos Chicken Recipes Onion Recipes Hard-boiled egg Recipes Tomato paste Recipes Stew Recipes Berbere Recipes Ethiopian Meat Dishes
abstract	Ethiopian stew. Snagged this from over on the Rime Cuisine echo. I'm in the process of making it even as I type and it's real good so far. A sweet, rich, hot stew. The sweetness comes from the huge amount of onions used. The richness from the butter (it definitely ain't health food!). The heat from the "berbere" a seasoning mix of spices based on cayenne peppers. Made in the proportions below its most definitely hot, but nothing someone who can handle jalapeños can't handle. The heat and spiciness could be handled by reducing the amount of berbere or even better making the berbere with a lesser amount of Cayenne so you retain the other spices. The effect is kinda off in the general direction of a Mexican Mole. You mop it up with Injera, a flat bread. I'm using pita bread and flour tortillas instead. Not sure how acceptable that is, but I didn't feel like making Injera. Will post a recipe for Injera tomorrow. If you haven't tasted Ethiopian food, you'll be surprised at the unique flavor of Doro Wat. Even if you have a chance to sample it at one of the growing numbers of Ethiopian restaurants in large cities. It's a dish worth trying at home. To eat it the Ethiopian way, pass around a tray of injera (flat bread), and place a large platter of wat in the center of the table so everyone can reach it. Tear off pieces of injera with your right hand. Fold the bread around bits of stew and eat, without touching you fingers to either the stew or your mouth (a trick that requires practice!). * Makes 8 to 10 servings.

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