Doro We't Recipe

By Marcus Samuelsson |

Today I’m thinking about the Kwanzaa principle of ujamaa. Although not directly related, this principle, meaning cooperative economics, makes me think about cooperation. This spicy chicken stew, Doro We’t, is the delicious national dish of Ethiopia.  My wife Maya learned to make it from her mother and sisters, and now she prepares it whenever we have guests.  I love to put the meal together with her, and I look forward to sharing this dish over the Kwanzaa holiday.  The meal is about bringing people together for a meal, and so I think ujamaa makes sense for this dish.

Other recipes that would be great to serve this year for Kwanzaa are Cauliflower Fritters, and White Bean Puree. Check back daily for new recipes for this holiday season!

Prep Details

Servings: 4


1/4 cup olive oil

5 garlic cloves, minced

5 red onions, finely chopped

One 2-inch piece ginger, peeled and minced

1 tbsp tomato paste

3 tbsp berbere

8 skinless chicken legs

1 tsp ground cardamom

1 tbsp salt

3 tbsp unsalted butter

3 cups chicken stock

1 cup dry red wine

1 lb collard greens, finely shredded

4 peeled hard-boiled eggs

1/2 cup cottage cheese, 4% milk fat


1. Heat the olive oil in a Dutch oven over low heat. Add the garlic, onions, and ginger and cook, stirring occasionally, until softened, about 30 minutes. Add the tomato paste and berbere and cook for another 15 minutes.

2. Season the chicken legs with the cardamom and salt. Add the chicken to the sauce, along with the butter, chicken stock, and wine. Bring to a simmer and cook until the chicken is cooked through, about 1 hour.

3. In a separate pot, bring salted water to a boil. Add the collard greens and cook until tender, about 15 minutes. Remove the greens with a slotted spoon and transfer to the chicken stew. Serve with the hard-boiled eggs and cottage cheese on the side.