Here is another recipe for doro wat, this one containing tomato paste (not tomatos). Other than that, it's pretty much like the one from Exotic Ethiopian Cooking. This one is from The African News Cookbook, and I (still) haven't tried it. -6 lb chicken pieces, skinned -3 sticks butter -3 lbs onions, finely chopped -2 large garlic cloves, minced -3 heaping tbsp. of berbere -9 oz tomato paste -10 hard-boiled eggs -1 tsp ground black pepper. Melt butter in a large pot, saute onions and garlic for a few minutes. Add berbere and tomato paste. Cook, stirring occationally, for about 15'. Add the chicken, a piece at the time. Coat Well. Add water as to mantain the consistency of a thick soup. Simmer for about 20'. Add hardlboiled eggs. Cover and cook until the chicken is done. The dish is ready when the oil hsa risen to the top. Add black pepper and allow to cool a bit before serving. See index for berbere and spiced butter recipes, and the Doro Alicha recipe for my suggestions on how to serve Ethiopian food.