Ethiopian Dorowat version 2

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Ingredients Nutrition


  1. Mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside.
  2. Gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured.
  3. Now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces.
  4. Bring the mix up to the boil, cover and simmer about 30 minutes.
  5. Uncover, add the last quantity of wine and simmer a further 15 or 20 minutes.
  6. Skim any fat off the surface during this time.
  7. Season to taste and serve.
  8. Traditionally served with Ethiopian flat bread, also good with mashed potatoes.


Most Helpful

Tried it the other day. Excellent combination of ingredients and excellent taste. Thanks for sharing the recipe. Will definitely repeat the dish.

ErOnur September 28, 2002

The recipe was thoroughly enjoyed by all who ate it at the time. At the time of making the recipe I was a little doubtful about the amount of paprika, although all my family likes paprika I felt that 4 tablespoons would be a little overpowering. In future I will definitely make it again but use only 3 tablespoons of paprika. tag (UK) p.s. In the first paragraph of the recipe I assume that one of the paprikas should be ginger.

tag September 27, 2002

Made this last night in my dutch oven, and all I can say is "Ohhhh Yeahhhh!" I substituted watered-down tomato paste for sauce, and had to augment the liquid because of this (with a little extra wine). Served over couscous, with fresh naan, and brussels sprouts chiffonade.

Special Ed April 25, 2010

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