U2: Assignment - Content and Task Analysis

Lesson 1: An Overview of Ethiopian Cuisine

Ethiopian cuisine is a rich and diverse culinary tradition that reflects the history, culture and
geography of Ethiopia. Ethiopian cuisine is characterized by the use of various spices, herbs and
sauces, as well as the staple food injera, a large sourdough flatbread made from teff flour. Injera
serves as both a plate and a utensil, as pieces of it are used to scoop up bites of stews, salads and
meats that are served on top of it. Ethiopian cuisine also varies by region, religion and season, as
different ingredients and dishes are available and preferred depending on the local context.

One of the most distinctive features of Ethiopian cuisine is the use of berbere, a spice blend that
consists of chili peppers, garlic, ginger, fenugreek, nigella, korarima, ajwain and other spices.
Berbere gives a distinctive flavor and color to many Ethiopian dishes, especially wot, a thick
stew that can be made with beef, lamb, chicken, vegetables or legumes. Another common spice
blend is mitmita, which is made from chili peppers, cardamom, cloves and salt. Mitmita is often
used to season raw meat dishes such as kitfo and tere siga, which are popular among some ethnic
groups in Ethiopia.

Ethiopian cuisine also reflects the influence of various religious traditions and dietary
restrictions. The Ethiopian Orthodox Tewahedo Church prescribes several fasting periods
throughout the year, during which adherents abstain from eating any animal products, including
dairy and eggs. As a result, Ethiopian cuisine has developed many vegan dishes that are rich in
protein and nutrients, such as shiro (a chickpea stew), kik (a yellow split pea stew), gomen (a
collard green dish) and mesir (a red lentil stew). Ethiopian Muslims also avoid eating pork and
shellfish for religious reasons. Ethiopian Jews have their own dietary laws that prohibit mixing
meat and dairy products, as well as eating certain animals and insects.

Ethiopian cuisine also incorporates some ingredients and dishes that are unique to certain
regions or ethnic groups. For example, in the southern part of Ethiopia, where the enset plant
(also known as false banana) grows abundantly, people use its starchy root and stem to make
various foods such as kocho (a bread-like food), bulla (a hot drink) and amicho (a boiled tuber).
Enset provides a staple food source for millions of Ethiopians who live in areas where other
crops are difficult to grow. Another regional specialty is coffee, which originated in Ethiopia and
is considered a national treasure. Ethiopians have a traditional coffee ceremony that involves
roasting, grinding and brewing coffee beans in a clay pot called a jebena, and serving it with
sugar or salt and sometimes butter or milk.

Ethiopian cuisine is not only a source of nourishment but also a way of expressing hospitality,
friendship and respect. Ethiopians often share meals from a common plate or basket, and offer
each other bites of food as a sign of affection. Ethiopians also have a custom of gursha, which
means feeding someone with one's own hand. This is considered a gesture of generosity and
intimacy among family members, friends or lovers. Ethiopian cuisine is also a reflection of the
diversity and unity of Ethiopia's people, who have created a vibrant and delicious culinary
heritage that deserves recognition and appreciation.

References:

CNN. (2020). Ethiopian food: The 15 best dishes. Retrieved from

https://www.cnn.com/travel/article/ethiopian-food-best-dishes-africa/index.html

Wikipedia. (2021). Ethiopian cuisine. Retrieved from

https://en.wikipedia.org/wiki/Ethiopian_cuisine

Lesson 2: The History and Traditions of Doro Wot

Doro Wot is a spicy chicken stew that is considered the national dish of Ethiopia and one of the
most famous dishes in East Africa. It is traditionally served with injera, a spongy flatbread made
from teff flour, which is used to scoop up the stew. Doro Wot is a dish that is often prepared for
special occasions, such as weddings, birthdays, holidays and religious festivals.

The history of Doro Wot can be traced back to the ancient kingdom of Aksum, which ruled over
present-day Ethiopia and Eritrea from the first to the tenth century AD. According to legend,
Queen Sheba, who ruled over Aksum, visited King Solomon in Jerusalem and brought back
spices, herbs and recipes from his court. One of these recipes was for a chicken stew that was
flavored with a spice blend called berbere, which is still the main ingredient of Doro Wot today.
Berbere is a complex mixture of dried red chilies, garlic, ginger, fenugreek, cardamom, cloves,
cinnamon, coriander, cumin and other spices that give Doro Wot its distinctive color and flavor.

The tradition of making Doro Wot has been passed down from generation to generation in
Ethiopian families and communities. The preparation of Doro Wot is a long and laborious
process that requires patience and skill. The key to making a good Doro Wot is to cook the
onions slowly until they are caramelized and form a thick sauce called kulet. This can take up to
two hours or more, depending on the quantity of onions used. The chicken pieces are then added
to the onion sauce along with more berbere, niter kibbeh (clarified butter infused with spices),
water and salt. The stew is simmered until the chicken is tender and the sauce is reduced and
thickened. Some recipes also add hard-boiled eggs, lemon juice or tomatoes to the stew for extra
flavor and texture.
 Doro Wot is a dish that reflects the rich culture and history of Ethiopia. It is a dish that
celebrates the diversity and complexity of Ethiopian cuisine, which has been influenced by
various regions, religions and ethnic groups over time. It is a dish that showcases the skill and
creativity of Ethiopian cooks, who use local ingredients and spices to create a unique and
delicious dish. It is a dish that brings people together for social gatherings and festive occasions,
where it is shared with family and friends with joy and gratitude.

References:

- How to make Doro Wot (Ethiopian Chicken Stew) - LinsFood. (n.d.). Retrieved April 8, 2023,
from https://www.linsfood.com/doro-wot-ethiopian-chicken-stew/

- Doro Wat (Spicy Ethiopian Chicken Stew) - The Daring Gourmet. (n.d.). Retrieved April 8,
2023, from https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/

- Doro Wat – Ethiopian Chicken stew - Chef Lola's Kitchen. (n.d.). Retrieved April 8, 2023, from
https://cheflolaskitchen.com/doro-wat-ethiopian-chicken-stew/

- Doro Wot - Tsiona Foods. (n.d.). Retrieved April 8, 2023, from

https://www.tsionafoods.com/post/doro-wot

- Doro Wat (Instant Pot and Stove Top Recipe) - Ministry of Curry. (n.d.). Retrieved April 8,
2023, from https://ministryofcurry.com/doro-wat-chicken-stew/

Lesson 3: Preparing Doro Wot

A content and task analysis is a systematic way of identifying and organizing the information
and skills required to perform a task. It can help instructional designers create effective and
efficient learning materials that meet the learners' needs and goals. In this document, I will
complete a content and task analysis on preparing Doro Wot, a spicy Ethiopian chicken stew that
is considered the national dish of Ethiopia and one of the most famous of all African dishes.

To prepare ethiopian doro wot in a traditional approach, you will need the following
equipment and utensils:

- A large clay pot called a gebeta, which is used to cook the stew over a charcoal fire.
Alternatively, you can use a heavy-bottomed pot on a stove.

- A wooden spoon or spatula to stir the stew and prevent it from sticking or burning.

- A large skillet or frying pan to brown the chicken pieces and cook the eggs.
- A sharp knife and a cutting board to chop the onions, garlic, ginger and other ingredients.

- A mortar and pestle or a blender to grind the berbere spice mix, which is a blend of dried red
chilies, garlic, ginger, fenugreek, cardamom, cloves, cinnamon, salt and other spices. You can
also buy ready-made berbere from specialty stores or online.

- A sieve or a cheesecloth to strain the clarified butter or niter kibbeh, which is butter infused
with spices such as garlic, ginger, cardamom, cloves, fenugreek and turmeric. You can also buy
ready-made niter kibbeh from specialty stores or online.

- A large platter or tray to serve the stew with injera bread, which is a sourdough flatbread made
from teff flour. You can also buy ready-made injera from specialty stores or online.

- A ladle to scoop the stew and the eggs onto the injera bread.

- A pair of scissors to cut the injera bread into bite-sized pieces.

- A large bowl of water and a towel to wash your hands before and after eating, as ethiopian doro
wot is traditionally eaten with your fingers.

Ingredients and quantities needed to prepare doro wot for six servings

- 8 to 10 boneless, skinless chicken thighs

- Juice of 1 lemon

- 1 tablespoon white vinegar

- 4 to 5 large onions, peeled and quartered

- Fresh ginger (1-inch piece), peeled and grated

- ½ head of garlic, peeled

- ⅓ cup olive oil

- 1 to 2 tablespoons hot chile powder like cayenne

- 1 tablespoon sweet paprika

- ½ teaspoon ground ginger

- ½ teaspoon ground coriander

- 1 teaspoon ground cardamom

- ¼ teaspoon dried thyme

- ¼ teaspoon ground fenugreek

- ¾ teaspoon salt or to taste

- Pinch of freshly ground black pepper

- Injera, pita, naan or rice, for serving

- Hard-boiled eggs, for serving (optional)

The steps to prepare doro wot are as follows:

1. Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.

2. Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes,
then draining again after 10 more minutes. Remove meat from the oven and set aside.

3. As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade
and finely chop until almost ground, leaving a bit of texture.

4. Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring
frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of
the chili powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and
pepper.

5. Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chili. Add the
chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to
reach the consistency of a thick sauce. Add more salt and pepper, if desired.

6. Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

References:

Nathan J. (2023). Doro Wat (Ethiopian-Style Spicy Chicken). The New York Times Cooking.
Retrieved from
https://cooking.nytimes.com/recipes/1019079-doro-wat-ethiopian-style-spicy-chicken

- Doro Wat Recipe: How to Make Ethiopian Chicken Stew. (2023). MasterClass. Retrieved from
https://www.masterclass.com/articles/doro-wat-recipe
- Doro Wot Recipe | Ingredient & Preparation - Typical Ethiopian. (2022). Typical Ethiopian.
Retrieved from https://typicalethiopian.com/doro-wot-recipe-ingredient-preparation/

- Doro Wat (Spicy Ethiopian Chicken Stew) - The Daring Gourmet. (2013). The Daring
Gourmet. Retrieved from
https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/

To prepare doro wot, follow these steps and procedures:

1. Cut the chicken into bite-sized pieces and marinate them with lemon juice and vinegar for at
least 15 minutes.

2. Peel and chop the onions, garlic, and ginger. You can also use a food processor to finely chop
them.

3. Heat a large pot over medium-high heat and cook the onion mixture without any oil or water
until it is soft and golden, stirring frequently. This may take up to an hour.

4. Add the niter kibbeh, berbere, tomato paste, salt, pepper, and water to the onion mixture and
bring it to a boil. Reduce the heat and simmer the sauce for about 20 minutes, stirring
occasionally.

5. Add the chicken pieces and more water if needed to cover them. Cover the pot and cook for
another 40 minutes or until the chicken is tender.

6. In a separate pot, boil some eggs for about 10 minutes, then peel them and pierce them with a
fork.

7. Add the eggs to the chicken stew and simmer for another 10 minutes.

8. Serve hot with injera or rice.

References:

Gebreyohannes, M. (2017). Doro wat (Ethiopian-style spicy chicken). The New York Times.
Retrieved from
https://cooking.nytimes.com/recipes/1019079-doro-wat-ethiopian-style-spicy-chicken

Killebrew, K. (2013). Doro wat (spicy Ethiopian chicken stew). The Daring Gourmet. Retrieved
from https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/