Jamaica Plain

Doro Wot (Red Chicken Stew)

Measurements and Ingredients (serving for 10)

5-8  pounds of chicken drumsticks and thighs skinned and cleaned
8    large onions fine chopped
2    cup of vegetable oil
5    teaspoons minced or powder garlic
2    teaspoons minced or powder ginger
1/2  cup of authentic Ethiopian Berbere(more to make spicier)
1/4  cup of  Paprika for redness
2    teaspoon Korerima
2    teaspoon Wot Kimem (Mekelesha)
2    teaspoon salt (as needed)
1-3    cup of water

Preparation Method:In large pot, simmer onion, garlic and ginger with vegetable oil till lightly brown. Add Berbere and Paprika, continue to simmer for about 15-20 minutes at low heat stirring occasionally by adding a touch of water as needed to avoid sticking. Add chicken and simmer until chicken is done while adding the remaining water as needed. Finish of simmering by add salt, Koreria, Wot kimem (Mekelesha). Serve hot with Injera (Ethiopian flat bread made of teff).

From Ethiopian Spices

Doro Wot


This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia. The key to making its delicious, sweet-and-spicy sauce is to cook the onions slowly until theyve caramelized to make a deeply flavored base. This recipe is based on one used by Elizabeth Goshu at her restaurant, Nyala, in Los Angeles.

4 tbsp. nitr qibe (Ethiopian Spiced Butter),
or unsalted butter
2 large yellow onions, roughly chopped
1 tbsp. finely chopped garlic
1 tbsp. finely chopped peeled fresh ginger
1 1⁄2 tbsp. berbere (Ethiopian Spice Mix)
plus more as needed
4 chicken legs (about 2 1⁄4 lbs.),
skinned and divided into drumsticks and thighs
Kosher salt, to taste
4 whole hard-boiled eggs
Injera (Ethiopian Flatbread)

1. Heat butter in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Add garlic and ginger and cook, stirring, until softened, 6–8 minutes. Add berbere and 2 cups water; stir well. Season the chicken all over with salt; nestle the pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally, until chicken is cooked through, about 40 minutes.

2. Uncover skillet and raise heat to medium-high; simmer to reduce the liquid until it has a thick, gravy-like consistency, about 5 minutes. Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary. Serve hot with the injera.

From www.saveur.com

Sysco Launches Second Share My Plate Instagram Promotion; Every Photo Benefits Share Our Strengths No Kid Hungry

HOUSTON, March 23, 2015 (GLOBE NEWSWIRE) Sysco Corporation (NYSE:SYY) today launched its second Share My Plate Instagram promotion and photo contest, which runs through April 30 and benefits Share Our Strength, a national non-profit organization dedicated to ending childhood hunger in America.

Entering the contest is a snap. Participants can take a photo of their meal when dining or eating out and submit images to Instagram. Those who do not have an Instagram account can submit images to Syscos corporate Facebook or Twitter pages or via www.Sysco.com/sharemyplate. Food Network star and Sysco ambassador Chef Robert Irvine will judge the contest, looking for high-quality photos with delicious and appealing items. Contest participants are eligible to win up to ,000.

For every image shared, Sysco will donate 50 cents to Share Our Strengths No Kid Hungry campaign. Last year, more than 12,000 images were submitted and each helped support this worthy cause.

How to participate:

  • Dine out and snap a photo of your meal.
  • Upload the photo with Instagram, Facebook, Twitter or Iconosquare.
  • Tag your photo with #ShareMyPlate. (Sysco employees must also include the hashtag #SyscoEmployee.)
  • Describe the dish in the caption and tag the restaurant.

For more information, go to www.Sysco.com/sharemyplate. Click on Official Rules for complete contest details and guidelines.

About Sysco

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries. The company operates 194 distribution facilities serving approximately 425,000 customers. For Fiscal Year 2014 that ended June 28, 2014, the company generated sales of more than  billion. For more information, visit www.sysco.com or connect with Sysco on Facebook at www.facebook.com/SyscoCorporation.

About No Kid Hungry

No child should go hungry in America, but 1 in 5 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. When we all work together, we can make sure kids get the healthy food they need. No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength. Learn more at NoKidHungry.org.



By Suzannah Schneider

In Ethiopia, the rich bread is used instead of silverware, and often substitutes as the tablecloth. For a traditional Ethiopian meal, diners sit on a low divan with a mesab before them. A mesab, pictured below, is a handmade wicker hourglass-shaped table with an ornate domed cover. The injera is placed in the mesab with dishes portioned out onto sections of the injera, as shown in the image above.

A Chefs Guide to Eating Well in Jamaica Plain

A Chefs Guide to Eating Well in Jamaica Plain.

The Blue Nile

Faison: I’m a sucker for Injera. I also just like eating with my hands, particularly veggies that are craveable. This tiny little nook is reliable for a great meal that doesn’t break the bank and it keeps me from feeling like a jerk when I inevitably eat too much. As a general rule, I really like Ethopian food and the Vegetarian Revenge for two people provides all the variety I need.

389 Centre St., Jamaica Plain; 617-522-6453

Cooking Ethiopian Cuisine with Ellena Haile

Cooking Ethiopian Cuisine with owner Ellena Haile of The Blue Nile Marathon Foods

by TableCritic in The Chefs Table Series TV Show

Spices - Blue Nile JPMarcus Samuelsson - Injera