Willber Willberforce
on July 30, 2020
Today I am sharing a recipe for one of my fav stews. It is my take on a traditional squash stew, locally known as Duba Wot. It is 100% plant-based! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup diced onion 
2 tablespoon of salt 
1/4 cup of vegetable oil 
3 tablespoon of olive oil
2 tablespoons of garlic & ginger paste
1 tablespoon of tomato paste 
3 tablespoon of  Berbere
Fresh rosemary & thyme
1 cup diced cherry/plum tomatoes
1 medium sized squash diced
1 - 2 cups of water 
Optional : Ethiopian Spice blends such as Nech Kimmem, Tikur Kimmem, Abish, Mekelesha and Korerima
Season the diced squash with salt, pepper& olive oil and roast for 20 mins in a 180C pre-heated oven.
To a medium sized pot add diced onions, salt & oil and cook until onions are browned. Then add the garlic & ginger paste, followed by the tomato paste and cook for 5 mins. Add the Berbere and cook for 15 mins stirring frequently. Add a splash of water to prevent sticking and allow the flavour to develop. 
Add the optional spices if you have them. Also add the fresh thyme & rosemary leaves, the diced tomatoes, and cook for an additional 10 mins.
Add the roasted squash to the pot, toss gently until all the pieces are covered in the sauce. Lower the heat, cook the squash 5 - 10 mins without adding any water. This will allow the flavours to penetrate and flavour the squash. Be sure to stir frequently and gently to avoid burning. 
Serve with injera or any other flat bread or grain of your choice. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
#ethiopianfoodie #ethiopianfood #veganethiopianfood #injera #habesa #ethiopianveganfood #habeshavegan #veganethiopian #squash #squashstew #ethiopianvegan
Thanks to @ethiopianfoodie
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