Doro wat is a traditional Ethiopian stew made primarily with chicken, spices, and a rich sauce. The dish is characterized by its use of berbere, a spice blend that includes chili peppers, garlic, and ginger, giving it a distinct flavor and heat. It is often served with injera, a sourdough flatbread that acts as both a plate and utensil. Typically, doro wat is prepared for special occasions and communal gatherings. The chicken is marinated and slow-cooked, allowing the flavors to meld together. It is commonly accompanied by hard-boiled eggs, which absorb the stew's rich flavors, making it a hearty and satisfying meal.