Yedoro Wat

the measuring stick of  a chef's skill

In Ethiopia, the cooking skill of a woman is measured by her doro wat. Such skill, especially the cutting up of the chicken, and cleaning the parts,  is acquired at a very young age through the guidance of the mother or other family members. 

Traditionally, making the chicken into yedoro wat is time consuming and requires great skill.  The whole chicken is cut into twelve specific parts, even the skin has to be taken off without breaking apart.  These parts are then scrubbed with a knife to remove the jelly like stuff that covers the meat.  It is then soaked with lime or lemon juice and salt for several minutes.  The lady then washes the chicken several times by changing the water until the water is clear and the chicken smells clean.  While the chicken is soaking and being washed, finely chopped onion (normally it would be shallots), is slowly cooked in a clay pot over an open wooden fire or charcoal.  The onion will be cooked until it is browned adding a little bit of hot water every now then.  Berbere (Ethiopian chili blend), and nitir kibe (clarified, spiced butter) would be added along with spices and the chicken.  It is then left to simmer at a low flame until it is cooked to perfection.   A dozen or so hard boiled eggs would be shelled incised and added to the wat at the end of the cooking to absorb the sauce.