In the Kitchen with Don: Ethiopian Doro Wat- My Way: Chicken or Tofu with Sweet Potatoes and Green Beans

The first time I had African cuisine was in San Francisco with Don about 19 years ago. Our good friend from high school, Steve Sizemore, took us to an Eritrean Restaurant. Now I have to tell you there were not ANY African restaurants in Oklahoma and I'd never heard of Eritrea, a small country in the Horn of Africa just north of Ethiopia. In the 25th century BC, the ancient Egyptians called the small country "Punt", meaning God's Land. Many scientists believe that it is from Eritrea that the first anatomically modern humans first began to "scatter" to the ends of the earth. The second time I had African Cuisine was at an Ethiopian restaurant in Washington DC- with Don of course! Because Eritrea borders Ethiopia now- and in fact was part of Ethiopia for 40+ years ending only after a 30 year civil war that ultimately resulted in the independence of Eritrea- the cuisines are very similar.

The recipe we're cooking this blog is a very loose adaptation of "Doro Wat"- that translates into Chicken Stew. This recipe actually adapts easily for a vegetarian dish using tofu so we're going to include that as well.

Now I would like to comment- to any that have not actually had the pleasure of dining on fine Ethiopian Cuisine- that this is a very loose adaptation. Genuine Ethiopian Cuisine is cooked to a consistency that enables it to be "pinched" with a sourdough pancake called an Injera rather than eaten with a fork or spoon. You'll definitely need a fork for our adaptation. Also Doro Wat is always with chicken- not tofu- nor with any vegetables. Like I said I took many liberties. I think you'll love it!

One more thing to note before we start cooking. This recipe calls for a spice seed, Fenugreek, that I'd never used- and in fact had to order from "Amazon" since my local sources didn't carry it. I even tried an African grocery store -(this store from the west side of Africa- Senegal) without success. But I was determined! I must tell you that Fenugreek has a reputation for many magical qualities. It has been know to increase libido by 25%, increase lactation, control diabetes, and decrease arthritis pain. It will forever be our secret whether or not we had any "health" benefits, though I can assure you that neither of us are lactating! Don says he couldn't tell the difference in the taste so it is certainly an optional ingredient.

But enough of that- let's gather the ingredients and start cooking!

Doro Wat for Four: Very loosely based on the Doro Wat in A Spicy Perspective

Ingredients:
4 Chicken Breast, cubed
OR
1 package of Firm Tofu, cubed

4 Tbsp of Olive Oil

3 Sweet Potatoes, peeled and cubed
4 cups of Green Beans, ends removed and cut in half
1 large Onion, diced
4 Cloves of Garlic, minced

1/2 stick of Butter
1/2 cup of Red Wine
3 Tbsp of Tomato Paste
(If the mixture is too "dry" add water a little bit at a time.)

1 tsp of Salt
1/4 tsp of ground Red Pepper
2-4 Tbsp of Garam Masala (essential!), can use ground or whole seed (I used a combination of both. I used whole seed when I roasted the sweet potatoes and used ground for the tofu and for the sauce.)
1 tsp of Cardamon
1/2 Tbsp of Red Pepper Flakes
1/2 Tbsp of Thyme
1 Tbsp of Sugar
2 tsp of Fenugreek seeds, optional

Directions:

Preheat oven to 425 degrees.
Toss sweet potatoes in 1 tbsp of olive oil and 2 tbsp of whole seed Garam Masala. Place in single layer on aluminum foil covered cookie sheet. Roast for 30 minutes, turning after 15.

Toss Tofu, very carefully so it doesn't crumble, with 1 tbsp of olive oil, 2 tsp of ground Garam Masala and ground red pepper. Adjust amount of red pepper to personal taste. Roast for 40 minutes turning, carefully, after 20.

Heat 2 tbsp of olive oil in large skillet. Add onion and cook until translucent. Add chicken (if using) and brown. Add garlic. Next add butter, wine and tomato paste. Now add the spices, Garam Masala (ground), Cardamon, Fenugreek, Thyme, Red Pepper Flakes and Sugar.

Mix well. Add the green beans. It is at this point you could add water if mixture too dry. Cook for 10-15 minutes until green beans are cooked.