Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Doro Wat Spice Seasoning
Try this Doro Wat Spice Seasoning recipe, or post your own recipe for Doro Wat Spice Seasoning
tell us
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
Recipe look good to you?
Doro Wat Spice Seasoning Ingredients
1 ts Ground
ginger
1/2 ts Ground fenugreek seeds
1/4 ts
Cinnamon
1 1/4 c
Cayenne
pepper
1/2 ts Ground
cardamom
1/2 ts Grated
nutmeg
1/4 ts
Allspice
1/2 c
Paprika
1/2 ts Ground
coriander
1/4 ts Ground
cloves
2 tb
Salt
1 ts Fresh ground black
pepper
Instructions for Doro Wat Spice Seasoning
this is a combo of different spices toasted together...... It is great with chicken, beef, lamb or anything you want to add a little get up a go to...... I went to an Ethiopian rest last nite and it was great, sat around the the big food bowl and used a soft bread like to eat with just dip in with your hands an have fun..... most of the dishes had curry like taste that was BERBERE ,,,,,, it was not real spicy but gave you a nice glow or warm feeling...... we had two type of lamb and chicken and a beef ... I will go back to eat at the community bowl again The place is called "The Blue Nile" is family owned ,,, they use charcoal fires to cook over and large plates of steel the food is put into a large flat bowl about 18" across and about 3" high..... all in different piles..... it was like being three again and eating pasta with your hands no flat ware is aloud ! ! ! ! here is how to make it: Heres the pepper seasoning used in Doro Wat. I made the full amount and it makes a lot. I used whole spices, ground, then toasted. This has a lot of potential as a basic seasoning. I can easily see it being used in a curry or other kinds of stews. In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to prevent burning. Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes. Cool and store in tightly covered glass jar. This will keep in the refrigerator for 5 or 6 months. Makes 1 1/2 cups. Posted to bbq-digest by David Amos
on May 31, 1998
Main Ingredient:
Cuisine:
Uncategorized
More like this...
Doro Wat - Ethiopian Chicken Stew and Sega Wat (Lamb Stew)
Doro Wat
Doro Wat (Classic Ethiopian Chicken Stew)
Doro Wat (Ethiopian Stew)
Doro Wat Chicken
Ingredient Insight - look inside this recipe
Allspice
Cardamom
Cayenne
Cinnamon
Cloves
Coriander
Ginger
Nutmeg
Paprika
Salt
for
flavor
and
categorization
Recent searches:
outback steakhouse
chicken broth cream bacon
spaghetti filipino
turkey schnitzel
shallots
pasta broccoli
saltless
choclate sauce
swedish roast
jello cool whip salad
main meals
bissells
rolls lasgna
peas salad
oatmeal crispy cookies
jam apricot chicken
ground cumin
eye fillet
strawberry rhubarb jam
peppers cherry stuffed
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com