Hearty Veggie Doro Wat
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Dora Wat is the most famous of all African dishes. The Berbere (a spice blend) is the key to the uniqueness of this dish. The warm flavored spices infuse into the oil for the Niter Kibbeh to create a hearty flavorful dish.
Servings: 50
Ingredients
6 lbs. 4 oz. Rice, brown, prepared
For the Niter Kibbeh
1 pint Olive oil
1 1/4 cups Onion, minced
1/3 cup Ginger, ground
1/3 cup Garlic, minced
1 Tbsp. + 2 tsp Cinnamon
1 Tbsp. + 2 tsp Turmeric
1 ¼ tsp. Nutmeg, grated
Berbere
1 cup Prepared Berbere Spice Mix
Other Ingredients
4-#10 cans Great Northern beans, drained and rinsed
7 lbs. 8 oz. Mushrooms halved or quartered
5 lbs. 10 oz. Onion, finely chopped
½ #10 can Tomato paste
1/3 cup Garlic, minced
1/3 cup Ginger, grated
Servings: 100
Ingredients
12 lbs. 8 oz. Rice, brown, prepared
6 lbs. 4 oz.
For the Niter Kibbeh
1 quart Olive oil
2 ½ cups Onion, minced
2/3 cup Ginger, ground
2/3 cup Garlic, minced
3 1/3 Tbsp. Cinnamon
3 1/3 Tbsp. Turmeric
2 ½ tsp. Nutmeg, grated
Berbere
1 pint Prepared Berbere Spice Mix
Other Ingredients
7-#10 cans Great Northern beans, drained and rinsed
15 lbs. Mushrooms halved or quartered
11 lbs. 4 oz. Onion, finely chopped
1 #10 can Tomato paste
2/3 cup Garlic, minced
2/3 cup Ginger, grated
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
1. Prepare rice as directed on the package.
2. Prepare the Niter Kibbeh by combining the ingredients listed above (the first 7 ingredients) for the mixture in
a saucepan, steam kettle or tilt skillet and place over medium heat. When it starts to bubble, reduce heat and
let simmer for about 20-25 minutes.
3. Pass the Niter Kibbeh mixture through a fine mesh colander and reserve the oil.
4. Heat a large saucepan or tilt skillet and add the onions and stir.
5. Sauté onions until golden brown, adding water as needed to prevent burning.
6. Add the tomato paste, ginger and garlic to the onions and cook, stirring frequently, 5 minutes.
7. Add the prepared Berbere spice mix, 2 ½ cups of water, and the Niter Kibbeh. Stir to mix and bring the
mixture to a boil.
8. Add the mushrooms and Great Northern beans.
9. Bring the sauce to a boil (add more water if the mixture is very dry), cover the saucepan, steam kettle or tilt
skillet with lid, lower the heat to simmer, and let the mixture cook about 30 minutes, stirring occasionally.
Serving Information
Using an 8-ounce ladle to portion one cup of the Doro Wat over 1 cup of prepared rice.
Each serving provides 2 meat alternates, 2 ounces grain equivalents and ½ cup other vegetable component.
Nutrition information
Calories: 379 Total Fat: 12g Saturated Fat: 1.8g Monounsaturated Fat: 8.2g Polyunsaturated Fat: 1.7g Trans Fat:
0g Cholesterol: 0mg Carbohydrate: 55g Fiber: 11g Total Sugar: 6.4g Protein: 13g Sodium: 270mg Vitamin A:
15μg Vitamin C: 33mg Calcium: 92mg Iron: 9.8mg Folate: 115μg
