Ethiopian Doro Wat appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Doro wat with injera · Washington DC
A long-cooked chicken stew bronzed with berbere and niter kibbeh, served on a round of injera flatbread alongside a hard-boiled egg, the centrepiece of DC's Ethiopian feasts.
Washington DC has the largest Ethiopian population outside Addis Ababa, settled along Ninth Street NW in Shaw (Little Ethiopia) and Adams Morgan from the 1980s onward. The community arrived after the 1974 revolution and grew through the 1990s; the unofficial neighbourhood designation came in 2005 after a coalition of business owners petitioned the city. Doro wat, the long-cooked chicken stew bronzed with berbere chili paste and niter kibbeh spiced butter, is the national dish of Ethiopia and the menu centrepiece in DC's Ethiopian rooms. It is traditionally eaten with the right hand from a shared round of injera flatbread, with a hard-boiled egg in the middle and additional vegetable stews (gomen, misir, atakilt) ringing the platter. Etete on 9th Street has run the canonical version since 2004; Dukem opened nearby in 1997 and is the older institution.
Where to eat in Washington DC:
- Etete
- Dukem Ethiopian Restaurant