Dinich Wot (Ethiopian Spiced Potato Stew)

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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.

   ⏱️ 15-20 minutes
2. 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.

   ⏱️ 1-2 minutes
3. 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.

   ⏱️ 2 minutes
4. 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.

   ⏱️ 25-30 minutes
5. 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.

   ⏱️ 5 minutes
6. 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.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For a richer flavor, use Niter Kibbeh instead of vegetable oil.
• ✓Adjust the amount of berbere to control the spice level. Start with less and add more if desired.
• ✓Ensure the potatoes are cooked through but still hold their shape for the best texture.
• ✓This dish is naturally vegan and gluten-free (when served with appropriate injera), making it suitable for various dietary needs, including Ethiopian fasting traditions.

🔄 Variations

• 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.

🥗 Nutrition

Per serving