Chef Elias Taddesse transitioned from fine dining to a unique fried chicken venture in Washington D.C., home to a large Ethiopian community. His restaurant, Doro Soul Food, features buttermilk-marinated fried chicken seasoned with traditional Ethiopian spices like berbere and mitmita. Taddesse details his frying process, which includes double frying for perfect crispness. Key ingredients like niter kibbeh and doro wot are made in-house, enhancing the dishes. With plans for expansion, he aims to elevate Ethiopian flavors within the fried chicken genre.
Taddesse meticulously breaks down whole chickens every other day, and his dry rub incorporates berbere and turmeric for a unique fried chicken experience.
Each portion is double fried, ensuring moist chicken that achieves a perfect crisp bite, served either naked or coated in spicy sauces.
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