For many adoptees, reconnecting with birth culture can be layered and sometimes complicated—but food often makes the journey feel a little more inviting (and a lot more delicious!).
For NAAM, join Eli—an Ethiopian adoptee, a newbie middle-school chef, and an all-around fun personality—as he cooks Doro Wat, Ethiopia’s national dish. Eli brings the heat, the humor, and the heart while sharing one way adoptees can explore heritage through flavor and tradition.
Ask any Ethiopian, and they will know Doro Wat: a spicy chicken stew made with the traditional berbere spice blend, topped with hard-boiled eggs, and served with injera, a spongy flatbread. Doro Wat is traditionally very spicy, thanks to berbere, which is a bright red, aromatic mix of chili peppers, garlic, ginger, basil, korarima, rue, ajwain, nigella, and fenugreek. While the most authentic version is made from toasted whole spices that are freshly ground, pre-ground blends can also be used. Eaten without utensils, Doro Wat is scooped up with injera, often accompanied by Atakilt Wat, a mild vegetable stew of cabbage, carrots, and potatoes that balances the heat and richness of the chicken stew.
The origins of Doro Wat are deeply intertwined with Ethiopia’s agricultural and cultural practices. Political unrest in the 20th century prompted many Ethiopians to migrate across borders, bringing their rich cuisine with them. Chefs and food enthusiasts were drawn to the unique, robust flavors, helping Ethiopian food—and Doro Wat in particular—gain recognition worldwide. In Ethiopia, Doro Wat is traditionally enjoyed on special occasions, holidays, and celebrations, serving not just as a meal but as a symbol of cultural identity and communal gathering.
Cook along with Eli and find the recipe below!
Doro Wat recipe here
Atakilt Wat recipe here
