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Dinich Wot
Ethiopian Spiced Potato Stew
A comforting and flavorful Ethiopian stew featuring tender potatoes simmered in a rich, spicy berbere sauce with sautéed onions and garlic. Traditionally served during fasting periods, this dish is both satisfying and warming.
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- 4 large (about 1.5 lbs / 680g) Potatoes
- 2 medium Yellow Onion
- 2-3 tablespoons Berbere spice blend
- 4 tablespoons Vegetable oil or Niter Kibbeh (Ethiopian spiced clarified butter)
- 3-4 cloves Garlic
- 1.5 - 2 cups Water or Vegetable Broth
- to taste Salt
ðšâð³ äœãæ¹
- 1
Prepare the aromatics: Heat the oil (or Niter Kibbeh) in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions and cook, stirring frequently, until they are deeply golden brown and softened, about 15-20 minutes. This slow sautéing is crucial for developing the base flavor.
â±ïž 15-20 minutes - 2
Bloom the spices: Add the minced garlic and berbere spice blend to the pot with the onions. Stir constantly and cook for about 1-2 minutes until fragrant. Be careful not to burn the garlic or spices.
â±ïž 1-2 minutes - 3
Add potatoes and liquid: Add the cubed potatoes to the pot. Pour in 1.5 cups of water or vegetable broth, ensuring the potatoes are mostly submerged. Stir to combine everything.
â±ïž 2 minutes - 4
Simmer until tender: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Cook for 25-30 minutes, or until the potatoes are fork-tender but not mushy. Stir occasionally to prevent sticking and add more liquid if the stew becomes too dry.
â±ïž 25-30 minutes - 5
Finish and season: Once the potatoes are tender, taste the stew and season generously with salt. The stew should have a thick, saucy consistency. If it's too thin, you can simmer uncovered for a few more minutes to reduce it. If it's too thick, add a splash more water or broth.
â±ïž 5 minutes - 6
Serve hot: Ladle the Dinich Wot into bowls. It is traditionally served with injera (Ethiopian sourdough flatbread), but can also be enjoyed with rice or other flatbreads.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor a richer flavor, use Niter Kibbeh instead of vegetable oil.
- âAdjust the amount of berbere to control the spice level. Start with less and add more if desired.
- âEnsure the potatoes are cooked through but still hold their shape for the best texture.
- âThis dish is naturally vegan and gluten-free (when served with appropriate injera), making it suitable for various dietary needs, including Ethiopian fasting traditions.
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- Add sliced carrots along with the potatoes for extra sweetness and color.
- Incorporate other root vegetables like sweet potatoes or parsnips.
- For a milder version, use a less spicy berbere blend or reduce the amount.