Top Doro Wat dishes in Oakland

Slow-braised whole chicken leg in a complex berbere-spiced stew with hard-boiled egg, the defining dish of Ethiopian cuisine done right

The definitive Ethiopian chicken stew — slow-cooked in a deeply spiced berbere sauce with a whole hard-boiled egg, rich and warming

The cornerstone of Ethiopian cooking — chicken slow-braised in deeply spiced berbere sauce with a hard-boiled egg that soaks up the heat

Slow-cooked chicken legs steeped in a deep berbere-spiced red sauce with a hard-boiled egg absorbing all that heat and richness

Slow-cooked chicken drumstick in a rich, dark berbere sauce with a hard-boiled egg — the canonical Ethiopian stew, done with care

Bone-in chicken slow-braised in a deep, brick-red berbere sauce with hard-boiled egg — the classic Ethiopian centerpiece, rich and warming

Slow-braised chicken leg in a deep, spiced berbere sauce with a hard-boiled egg — the canonical Ethiopian feast dish

Slow-braised chicken in berbere-spiced red sauce with a whole hard-boiled egg — the canonical measure of any Ethiopian kitchen's depth and spice calibration

Whole chicken leg braised low and slow in a rich berbere-spiced sauce with a hard-boiled egg that soaks up everything around it

Bone-in chicken simmered low and slow in a deeply red berbere sauce, finished with a hard-boiled egg — the classic Ethiopian centerpiece