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How to Make Doro Wat | Hawa at Home | Food Network

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Hawa makes Doro Wat, a traditional Ethiopian chicken stew. This stew is a testament to the benefit of having berbere in your cupboard — It takes a simple braised chicken that you can make any night of the week from basic to really special. Berbere is the spice mix of Ethiopia and Eritrea, and it differs from region to region, family to family, even neighbor to neighbor.
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About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi’s Kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Doro Wat (Stewed Chicken Legs with Berbere and Eggs)
RECIPE COURTESY OF HAWA HASSAN
Level: Easy
Total: 1 hr 35 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

3 tablespoons unsalted butter or ghee
2 large red onions, finely diced
6 garlic cloves, minced
2 tablespoons minced ginger
3 tablespoons Berbere, recipe follows, or store-bought berbere
1 teaspoon kosher salt, plus more as needed
2 medium vine-ripened tomatoes, finely diced
1 cup water
8 chicken drumsticks
6 large eggs, hard-boiled and peeled
Cooked rice for serving, optional

Berbere:

1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

Directions

Melt the butter in a medium saucepan set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.

Stir in the Berbere and salt and cook, stirring, until very aromatic, about 1 minute. Add the tomatoes and cook, stirring until they’ve reduced down and the mixture is almost dry, about 10 minutes. Add the water, increase the heat to high, and bring to a boil. Lower the heat to maintain a simmer. Season the chicken pieces all over with salt and then nestle them into the pot. Cover and cook, uncovering the pot every so often to stir, until the chicken is very tender, 45 minutes to 1 hour. Add the eggs and cook, stirring every so often, until the eggs are heated through and nicely coated with the sauce, about 10 minutes.

Use a slotted spoon to transfer the chicken legs and eggs to a serving dish. Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes. Spoon the sauce over the chicken and eggs. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).

Berbere:
Yield: Makes about 1/2 cup

Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.

Adapted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC.

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How to Make Doro Wat | Hawa at Home | Food Network


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20 Comments

20 Comments

  1. @Bienville25

    March 27, 2024 at 6:45 pm

    The thumbnail looks like a severed ankle and foot.

  2. @MARCIE12ification

    March 27, 2024 at 6:45 pm

    Love this

  3. @vogelvogeltje

    March 27, 2024 at 6:45 pm

    Gurl….what is “conolized”? You mean “colonized”?? 😂😂😂

  4. @m.taylor

    March 27, 2024 at 6:45 pm

    I didn't know it had tomatoes in it.

  5. @mushroom_clouds

    March 27, 2024 at 6:45 pm

    Lol this isn’t doro wot she butchered this dish

  6. @yonio2266

    March 27, 2024 at 6:45 pm

    now how we typically cook Doro wot, this dish was definitely westernized. Also, some misinformation regarding background information about Eritrea. I wouldn't go as far as cultural misappropriation, but defiantly not authentic. I wouldn't consider this Eritrean/Ethiopian meal. Culture i s so important and I don't feel like it was represented well here. Furthermore, no one eats Doro wot with rice.

  7. @lakebafondren5868

    March 27, 2024 at 6:45 pm

    Thank you Sister for the tutorial. I can now cook with confidence.

  8. @m1k1254

    March 27, 2024 at 6:45 pm

    "close to the nile"???? ummm how about the source of 80% of the water in the nile via the Blue Nile originating in Lake Tana?

  9. @madamemaai5387

    March 27, 2024 at 6:45 pm

    I would like to see more of that older lady’s restaurant kitchen!

  10. @utopiaafrica6776

    March 27, 2024 at 6:45 pm

    That is great sister from Somalia but this is Ethiopian dish not Eritrean

  11. @eddiewalker7252

    March 27, 2024 at 6:45 pm

    Notice difference in berbere pronounciation to begin with…generational lost in translation.

  12. @astermengistu9550

    March 27, 2024 at 6:45 pm

    I’m sorry but there’s no way u finish cooking doro wot in 45 mins. It takes at least 5-6 hrs I feel like you disrespected our culture 😔😔

  13. @gorillachilla

    March 27, 2024 at 6:45 pm

    Beautiful queen 😍❤️

  14. @missamka6756

    March 27, 2024 at 6:45 pm

    Hawa is everything, love her ❤️

  15. @shannonbutler-williams7261

    March 27, 2024 at 6:45 pm

    Ghenet!!! My favorite Ethiopian restaurant! I used to live four blocks down from them and went there all the time.

  16. @Martahjoy

    March 27, 2024 at 6:45 pm

    This isn’t how you make it tho…. This isn’t the method or recipe.

  17. @Shey01Shey

    March 27, 2024 at 6:45 pm

    Did know sista is got a show with food network. Count me in to watch!

  18. @farhiaaddedadeed1836

    March 27, 2024 at 6:45 pm

    Thank God my mom is Kenya 🇰🇪 So I get berbare spices from Ethiopia to Kenya I don’t have to pay so much in America every time some is coming to America my mother hooks me up

  19. @mylesheneke6660

    March 27, 2024 at 6:45 pm

    Shady that they let her say CONOLIZED thrice and then CONOLIZATION lol. This looks amazing though and Hawa is fantastic.

  20. @smudge82_

    March 27, 2024 at 6:45 pm

    The West squandered and abused Africa when they divided Africa. The West needs to pay. Recompense is necessary. Both Asia and Africa suffered in the hands of Europe and US. And we should not allow them to control us anymore.

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Watch #BeMyGuest with Ina Garten Sundays at 12|11c from 10/9/22 to 10/30/22 or subscribe to #discoveryplus to stream the episodes: http://discoverypl.us/2NeKVgd.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network

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#SunnyAnderson #CookingForReal #FoodNetwork #Pernil #PorkShoulder
Get the recipe ▶ https://foodtv.com/3PCYJz5
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pernil-Inspired Pork Shoulder
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 13 hr 25 min
Prep: 25 min
Inactive: 8 hr
Cook: 5 hr
Yield: 8 servings

Ingredients

2 cups orange juice, divided
2 teaspoons white vinegar
3 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons salt, divided
1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
Water, as needed

Directions

In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

Wash the pork shoulder and pat the meat dry with a paper towel.

Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.

Remove the pork from the refrigerator 1 hour before you start cooking.

Preheat the oven to 400 degrees F.

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network


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