Every Friday, the team at the LEON support office in London descends on a nearby street food stall, Ethiopian Flavours, where chefs cook up Ethiopian curries, vegetables and rice. The owner, Davide Ghetaceu, gave us his recipe for home-cooked doro alicha tibs, an Ethiopian chicken curry. Simple to make, it is incredibly tasty.
This is doro wat, arguably the national dish of Ethiopia, and a dish close to my heart. I once worked in an Ethiopian restaurant called the Horn of Africa in Madison, Wisconsin. This was by far the most popular dish. It is normally done with old chickens, and pheasants or grouse are great alternatives.