Romance, Black History, and a recipe

Romantic suspense and espionage at it's best. A journalist encounters terrorist activity during Emporer Haille Selassie's last days in office, and also may have just found the love of his life.

 Action Adventure / Suspense / Fiction based on fact.

DORO WAT

(Ethiopian chicken in red pepper paste)

Doro wat is perhaps the best known food from Ethiopia and is often referred to as that country's national dish. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces. Making your own homemade berberé is not difficult and is essential to give the dish the proper flavor.

Doro wat is traditionally very spicy, but you can adjust the amount of cayenne pepper to your own liking.

4 to 6 servings

Ingredients

• Chicken legs and thighs, skinless -- 2 pounds
• Lemon, juice only -- 1
• Salt -- 2 teaspoons
• Onions, chopped -- 2
• Garlic, crushed -- 3 cloves
• Gingerroot, peeled and chopped -- 1 tablespoon
• Oil, butter 1/4 cup
• Paprika -- 2 tablespoons
• Berberé paste -- 1/4 to 1/2 cup
• Water or stock -- 3/4 cup
• Red wine -- 1/4 cup
• Cayenne pepper -- from 1 teaspoon
• Salt and pepper -- to taste
• Hard-boiled eggs (optional) -- 4

Method

1. Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes.
2. While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary.
3. Heat the oil, or butter in a large pot over medium flame. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Stir in the berberé paste and cook for another 2 to 3 minutes.
4. Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5 to 10 minutes. Do not allow the mixture to burn.
5. Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water if necessary to maintain a sauce-like consistency.
6. Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender.
7. Adjust seasoning and serve hot with injera bread or rice.