This stew is the national dish of Ethiopia, and is the perfect showcase for our Berbere blend. Serve with injera, misir wot and gomen for an authentic Ethiopian meal.


  • 1 chicken cut in eighths

  • 3 large white onion, chopped

  • 2 tbsp Ethiopian Berbere blend

  • 3 tbsp niter kibbeh- spiced clarified butter

  • 1 cup water

  • 4 boiled eggs

  • salt and pepper, to taste


  1. Heat the niter kibbeh (clarified butter) in a large saucepan on medium heat and sauté the onions for 5 minutes, until they start to soften.

  2. Now, add most of the berbere (keeping aside 1/2 tsp), and cook for two minutes, mixing everything in well. Add some water if it's too dry.

  3. Add the remainder of the water, increase the heat, and bring to a boil. Lower the heat and simmer for 5 minutes.

  4. Add the chicken pieces, stir, and bring the sauce back to a boil. Cook, uncovered, for 45 minutes, until the chicken is cooked.

  5. To finish the dish, taste for salt and pepper, add the cilantro, and the boiled eggs. Serve with injera and your favorite side dishes.