Dishes

Doro Wat

DOH-roh waht

Also Known As Doro Wot

Citation Formats

General Reference

Food and Drink Atlas. "Doro Wat." Accessed August 30, 2026. https://food.interactiveatlas.org/dishes/doro-wat.

APA Style

Food and Drink Atlas. (n.d.). Doro Wat. Retrieved August 30, 2026, from https://food.interactiveatlas.org/dishes/doro-wat

BibTeX

@misc{foodanddrinkatlas-doro-wat,
  author = {Food and Drink Atlas},
  title = {Doro Wat},
  year = {2026},
  url = {https://food.interactiveatlas.org/dishes/doro-wat},
  note = {Accessed August 30, 2026}
}

A slow-cooked Ethiopian chicken stew, deeply seasoned with the berbere chili spice blend and niter kibbeh, a clarified and spiced butter, traditionally served atop or alongside injera, the sour fermented flatbread that both plates the meal and serves as its utensil.

Facts

Origin Regionthe subject's own account

Ethiopia and Eritrea, East Africa 1

Cross-Tradition Connections

Associated With

Injera

Doro wat is traditionally served atop or alongside injera, which both plates the stew and serves as the utensil for eating it.

Source The Oxford Companion to FoodAlan Davidson

Expresses Tradition

Spice Trade Traditions

Berbere, doro wat's defining spice blend, draws on chili pepper (a post-Columbian-Exchange arrival) and traded spices layered onto older Horn-of-Africa foodways.

Source The Oxford Companion to FoodAlan Davidson