Excellent video. No watching you chop onions or slowly spoon spices into the pot. No talking about the pot like this is the first time one is using it. Loved the fact you just moved right along. One uses this pot because they want to save time, well at least I do. . Watcthing a 20 minute video that can be done in 10 minutes is a pleasure. Looking forward to other videos. I will subscribe. Thank you.
Appreciating the effort and ease of recipe, but this is NOT doro wot, not "Ethiopian chicken stew". One does not use *an* onion to make Doro, one uses 10 pounds of onions. One does not sautee the onions with fat, one should rather cook them in their own juices till they are dead to the world (the whole day on a stove top/15 minutes in an instant pot) one does not add ghee, water and/or spices until the onion has reduced to half/third of the original volume, passes the translucent stage and becomes light brown. (What makes Dorowot such a delicacy and gives it that taste is the proportion and slow cooking of the onions). THEN you add your berebere (if you want it red and spicy) OR turmeric if you want it light. [The amount of Berberre is purely personal choice, not a point of argument). One does NOT use chicken broth, and DEFINITELY NO NO NO bloody FLOUR. Dorowot is thick due to the ridiculous amount of onions, you shouldn't use any thickners. Ginger and garlic is correct, but you must also add the Ethiopian version of 5spice (mekelesha) and a whole lot of other spices depending on your preference.
Excellent video. No watching you chop onions or slowly spoon spices into the pot. No talking about the pot like this is the first time one is using it. Loved the fact you just moved right along. One uses this pot because they want to save time, well at least I do. . Watcthing a 20 minute video that can be done in 10 minutes is a pleasure. Looking forward to other videos. I will subscribe. Thank you.
I'm glad you enjoyed the video!! Thanks for the kind comment :)
Appreciating the effort and ease of recipe, but this is NOT doro wot, not "Ethiopian chicken stew". One does not use *an* onion to make Doro, one uses 10 pounds of onions. One does not sautee the onions with fat, one should rather cook them in their own juices till they are dead to the world (the whole day on a stove top/15 minutes in an instant pot) one does not add ghee, water and/or spices until the onion has reduced to half/third of the original volume, passes the translucent stage and becomes light brown.
(What makes Dorowot such a delicacy and gives it that taste is the proportion and slow cooking of the onions).
THEN you add your berebere (if you want it red and spicy) OR turmeric if you want it light. [The amount of Berberre is purely personal choice, not a point of argument).
One does NOT use chicken broth, and DEFINITELY NO NO NO bloody FLOUR. Dorowot is thick due to the ridiculous amount of onions, you shouldn't use any thickners. Ginger and garlic is correct, but you must also add the Ethiopian version of 5spice (mekelesha) and a whole lot of other spices depending on your preference.
Indeed. This is like a Taco Bell version of Mexican food. Flour? Chicken broth?
I too have failed trying to make injera many times. Props on being brake enough to show evidence 😂
lol its a tough one! But I like to share the fails in case it makes anyone watching feel better about their kitchen fails too lol
Please please this is NOT Ethiopian nor Eritrean Doro Wot recipe. If it is a created recipe, give it a name.
How to bake injera on TH-cam, great effort on making the Doro wot, what is your favorite Ethiopian cousin?
You're so pretty! May I ask what your heritage is? You look very French.
Thank you! I am Polish and Italian :)
I should report this video...THIS IS NOT HOW YOU MAKE DORO WAT!!!