Ethiopia's National Dish  Wednesday, May 18, 2005  Doro Wat  12
servings  In Ethiopia and for Ethiopians in the Washington area,
no holiday meal is complete without doro wat -- a spicy chicken
stew that includes whole, hard-boiled eggs. Senedu Zewdie, owner
of Sodere restaurant on Ninth Street NW, uses a recipe passed
down from her mother, Bogelch W-Maryam.  Doro wat, like many
Ethiopian dishes, is extremely spicy for those unaccustomed to
the cuisine. To enjoy the sauce, dip injera bread into it. Allow
at least 4 1/2 hours for the preparation of this traditional
dish.  8 cups chopped onion  6 1/2 cups water  Once 6-ounce can
tomato paste  2 cups spiced butter*  1 1/2 cups berbere*  1
teaspoon chopped garlic  1 teaspoon ground ginger  6 bone-in,
skinless chicken thighs  6 bone-in, skinless chicken legs  1
teaspoon ground cardamom  1 teaspoon freshly ground black pepper
1/2 cup sweet white wine  12 hard-cooked eggs, peeled  In a pot
large enough to eventually hold all the ingredients, on medium-
low heat, heat