Duba Wot (Pumpkin Stew) የዱባ ወጥ
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Recipe Intro From lulamoges
Popular during Lent and other fasting periods, this spice-forward dish is light and healthy, despite being a stew. I started making this as a meat substitute for my vegetarian friends, and now it’s frequently requested by my entire friend group.
- Recipe Card
Recipe Card
ingredients
- 2 medium yellow onions, diced
- 3 cloves garlic, diced
- 1/4 cup vegetable oil, or olive oil
- 2 tablespoons berbere
- 1 teaspoon grated ginger
- 2 large tomatoes, with their seeds, diced
- 2 pound pumpkin or butternut squash, peeled, deseeded, and cut into 1-inch cubes
- 1 cup water
- 1/2 cup white cooking wine (optional)
- 3 jalapeño peppers (or serrano if you like things extra spicy), deseeded and diced
- Salt
Method
Step 1
Place the onions, garlic, and oil in a medium pot. Cook over medium heat until the onions are translucent and beginning to brown, about 5 minutes. Stir in the berbere and ginger, making sure the powder does not clump up. Stir and then cook for 2 minutes. Mix in the tomatoes and cook to soften them a little, about 5 minutes.
Step 2
Stir in the pumpkin, 1 cup of water, and cooking wine (if using). Cover and let cook, stirring occasionally, until the sauce thickens, 15–20 minutes. Add the jalapeños and salt to taste, stir, and let cook for an additional 5 minutes, just to warm everything through and let the flavors combine.
Step 3
Serve hot with injera, rice, or your favorite whole grain bread.