I was introduced to Doro Wot by the amazing Tom Perkins, author of the brilliant cook book Spices and Spandex, which charts his epic cycle journey from London to Cape Town in just over 500 days. We first met a while ago in Manchester and headed straight to an Ethiopian restaurant where I got my first does of Ethiopian food including injera (Ethiopian sour bread) and Doro Wot.
I have simplified the recipe a little to make it easy and also served it with cous cous as finding the teff flour to make the injera is difficult in the UK.
This delicious curry is deeply flavourful and aromatic. It’s super easy to cook and really versatile for any type of prawn or shrimp.