Doro Wat + Atakilt Wat + Shiro Wat + Niter Kibbeh Rice + Salad (includes surprise complimentary dessert)

This meal is inspired by the bold, aromatic flavors of Ethiopian home cooking where everyday ingredients are transformed through deeply layered seasonings into dishes that feel both grounding and celebratory.

Ethiopian cuisine is known for its generous use of warm spices like ginger, garlic, turmeric, and cardamom—flavors that nourish from the inside out. At the center of the plate is Doro Wat, Ethiopia’s national dish—bone-in chicken legs gently stewed in a rich red sauce traditionally made with berbere, a deeply flavorful blend of spices.

Typically, Doro Wat carries quite a bit of heat. But knowing that some of my clients prefer things milder, I have made this version without the chili heat while keeping all the soulful flavor intact. You will still get the richness, the depth, and the warmth—just without the fire. A hard-boiled egg, served alongside, is customary and symbolic—often shared at moments of celebration or gathering.

Beside the Doro Wat is Atakilt Wat—a golden vegetable stew of cabbage, carrots, and potatoes simmered with turmeric and ginger until velvety-soft. Naturally plant-based and gently spiced, it brings fiber, antioxidants, and comfort in every bite.

Also included is Shiro Wat—a silky, deeply satisfying chickpea stew made from roasted chickpea flour, slow-simmered with niter kibbeh and fragrant spices, then finished with bessobela (Ethiopian sacred basil) for an herbal lift. This plant-based dish adds a creamy texture and rich, warming flavor that beautifully complements the other stews.

To brighten the plate, there is a vibrant Ethiopian Green Salad made with crisp romaine lettuce, English cucumber, thinly sliced yellow onion, julienned carrots, diced mixed red peppers, and fresh tomatoes. The salad is tossed with a zesty dressing of white wine vinegar, olive oil, lime juice, grated ginger, salt, and pepper. This refreshing salad adds a burst of freshness and color that perfectly balances the rich stews.

Though Doro Wat is traditionally served with injera, I will be offering it here with aromatic rice made using niter kibbeh—Ethiopia’s spiced clarified butter infused with garlic, onion, and warming spices like cardamom and fenugreek. Rich, grounding, and satisfying, the rice carries the flavor of the stews beautifully while offering a more familiar foundation for those new to the cuisine.

The first time I ate Ethiopian food, I must have been about five years old and we were in Ethiopia. Not knowing that the injera was both the plate and the utensil, my parents asked for silverware. The server must have thought we were completely crazy. That memory still makes me smile—especially since injera has since become something I love deeply.

Later, when we lived in Nigeria I was around thirteen or fourteen years old. My best friend was Ethiopian-American. Her home was warm, welcoming, and full of culture, and when I was lucky enough to be invited to join her family for an Ethiopian dinner, it always felt special. I loved those meals: the flavors, the smell, the taste—it was amazing. Those early meals left a lasting impression, and I have carried that love for Ethiopian food ever since.

Ethiopian food invites you to explore new flavors and traditions and once you get to know it, it becomes something truly special.

For years, my husband Aaron insisted he did not like Ethiopian food, but the truth is it was the injera he did not like. It looks a bit like a big spongy towel that he now loves, incidentally. One day I made a full Ethiopian meal and served it with rice instead. After a few bites, he exclaimed, “This dinner is amazing.” That is when I told him it was Ethiopian. He was genuinely surprised and happily converted.

As always, I cook with mostly organic ingredients—fresh produce, high-quality spices, and thoughtfully sourced meats—because I believe food should nourish the body as much as it delights the senses. This meal is full of flavor, fiber, protein, and natural goodness—the kind of food that feels good to eat.

Together, these dishes reflect the heart of Ethiopian cooking: generous, bold, and made to be shared.

I can’t wait to cook this for you!