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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1) Cook the onions over medium heat for a few minutes in a dry (no oil) pot or Dutch Oven, large enough to eventually hold all of the ingredients. Stir constantly to prevent them from browning or burning; reduce heat or remove the pot from the heat if necessary. | 2. 2) Add the butter to the onions, along with the garlic, ginger, fenugreek, cardamom, nutmeg, cayenne pepper and paprika,and tomato. Stir and simmer for a few minutes. The onions should be soft, tender, and translucent, but not browned. | 3. 3) Add the stock and dry red wine. Bring the mixture to a low boil while stirring gently. Cook for a few minutes, then reduce heat. Take a few tablespoons of broth out of the pot and mix it in a small bowl with the cornstarch until lumps are gone. Stir into the pot. | 4. 4) Add the tofu pieces, making sure to cover them with the sauce. Cover and simmer for 20 minutes. | 5. 5) After the tofu has gotten warmed, add salt and pepper to taste. Then gently add the hard-boiled eggs and ladle sauce over them. | 6. 6) Serve hot. The only traditional way to serve doro wat is with a spongy flat bread called injera, which can only be properly made with difficult-to-obtain teff flour. Doro wat is also very good with Couscous, Rice, or Middle-Eastern or Indian style flat bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra tofu	1	package	pressed cut firm	387.1	10.27	39.895	20.54
onion	1		chopped	64.0	14.944	1.76	0.16
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
gingerroot	1	piece	scraped chopped	-	-	-	-
fenugreek	1/2	teaspoon	ground	5.9755	1.0795	0.4255	0.1186
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
vegetable stock	1/2	cup		5.525	1.0276	0.2652	0.0774
red wine	1/2	cup		-	-	-	-
salt pepper				-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
hard egg			pierced boiled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.