Ethiopian Dorowat version 2

From: cookinthewoods

On Sep 12, 2009

I adapted this for the crockpot by cooking the onions and garlic in the skillet as directed, then putting everything in the crockpot on low for about 6 hours. This worked great. I do think there's a bit too much paprika, and next time will use half as much, plus maybe a tablespoon of sugar or honey and a dash of salt. But, overall, a very good an interesting recipe!

From: Chef #910953

On Jan 20, 2009

I've always been too intimidated to attempt this dish but this recipe was a great intro to Ethiopian cuisine. I tweaked it by adding a 1/4 cup chicken broth as suggested and I only used 1tblsp paprika because I couldn't imagine using much more than that for a dish serving only4-6. Thank you Megstar!!

From: tag

On Sep 27, 2002

The recipe was thoroughly enjoyed by all who ate it at the time. At the time of making the recipe I was a little doubtful about the amount of paprika, although all my family likes paprika I felt that 4 tablespoons would be a little overpowering. In future I will definitely make it again but use only 3 tablespoons of paprika. tag (UK) p.s. In the first paragraph of the recipe I assume that one of the paprikas should be ginger.

From: ErOnur

On Sep 28, 2002

Tried it the other day. Excellent combination of ingredients and excellent taste. Thanks for sharing the recipe. Will definitely repeat the dish.