Doro Wat

Ethiopia's celebratory chicken stew: a deep-red berbere sauce, slow-simmered with onion, egg and niter kibbeh, eaten with injera. Ingredients: chicken, berbere spice, onion, niter kibbeh (spiced butter), garlic, ginger, boiled eggs, lemon, injera. Recipe: 1) Cook minced onion dry until sweet and brown. 2) Add niter kibbeh and berbere; fry to a dark paste. 3) Add chicken and water; simmer about 45 minutes. 4) Add boiled eggs to soak up the sauce. Serve: on injera, torn pieces used to scoop. History: the festive dish of Ethiopia, traditionally served at weddings and holidays; berbere's heat defines the table.