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"This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian..."

Ingredients: ground cardamom, fresh ground black pepper...

"A traditional Ethiopian/Eritrean dish. Extremely hot, so don't try it if you're not used to such food. If you're a chilli or curry freak, though, you'll love it!"

Ingredients: ground cardamom, fresh ground black pepper...

Ingredients: cinnamon, cloves...

"This is a spicy chicken stew with a red onion and butter sauce that’s garnished with hard cooked eggs. Original recipes uses 2 cups butter but this recipe is reduced to 1 cup, and it still results in a very creamy, soft, complex sauce. While berbere, the traditional Ethiopian spice mixture is used in this dish, in this recipe it is simulated with a..."

Ingredients: ground cardamom, fresh ground black pepper...

"From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it."

Ingredients: berbere, fresh ginger...

"This is a wonderful little Ethiopian snack that is quite similar to a samosa. You skip making the dough by using wonton wrappers. Enjoy!"

Ingredients: cinnamon, lean ground lamb...

"Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Injera (Ethiopian Flat Bread) 455607. This recipe comes from "Classic International Recipes"...."

Ingredients: cooking oil, ground cardamom...

"For a complete Ethiopian feast, make this dish with (other recipes from my book):
- Lentils of Doom
- Cabbage of Ostracism
- Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise)

Making these four dishes together, you can:
- Pick up one large white onion and chop it finely. Split it..."

Ingredients: cinnamon, ground cumin...

"This is a stew like recipe, fit to feed a crowd. I've never tried it, but it looked so interesting I couldn't resist sharing. You could use Zaar to scale this recipe down, and I'm told other meats work in this dish as well as chicken."

Ingredients: garlic, ginger...

"Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe.
I must say that I was stunned at the result! Try to find something better than cooking oil. I used canned duck fat.
Don't worry too much about the amount of fat. The other..."

Ingredients: pepper, cooking oil, berbere...

"Adapted from Sara's Secrets, this is an Ethiopian dish, that will tantalize your taste buds! I leave out the Scotch bonnet pepper, and use a slice of jalapeno."

Ingredients: Thai fish sauce, scotch bonnet peppers...

"They did a contemporary version of it. I'm curious to try it. Serve with injera or on rice or noodles. Times are total guesses. Cooking time will depend on whether you are using dark or white meat, as the latter cooks alot more quickly than the former. CI said this only serves 4; they gotta be kidding, right? One pound per person?"

Ingredients: ground cardamom, dry red wine...

"This recipe belongs to Michael Kidus who owns Dukem, an Ethiopian restaurant in Toronto. I found it in the Toronto Star. Serve it with injera (an Ethiopian flat bread) or with rice. Posted for ZWT 7"

Ingredients: cloves, cumin...

"I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community."

Ingredients: crushed tomatoes, red onions...