Duba Wot
Immerse yourself in the comforting flavors of Ethiopia with Duba Wot, a vibrant pumpkin stew infused with the bold and aromatic essence of berbere spice. This traditional dish balances tender cubes of pumpkin with a rich, spiced tomato-based sauce, bolstered by caramelized onions, garlic, and ginger for a depth of flavor that’s truly irresistible. Simmered to perfection with either vegetable broth or water, this vegan-friendly recipe is finished with a garnish of fresh parsley for a pop of freshness. Whether served alongside injera, Ethiopia’s iconic flatbread, or fluffy steamed rice, Duba Wot offers a soul-warming, gluten-free meal that’s perfect for cozy dinners. Quick to prepare in under an hour, this hearty stew is a delicious introduction to Ethiopian cuisine that’s perfect for spice lovers and home cooks alike.
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Recipe Information
Ingredients
- 1000 grams pumpkin (peeled, seeded, and cubed)
- 2 large red onions (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil or niter kibbeh (Ethiopian spiced clarified butter)
- 500 milliliters water or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the vegetable oil or niter kibbeh in a large, heavy-bottomed pot over medium heat.
Add the finely chopped red onions to the pot and cook, stirring frequently, for about 10 minutes, or until the onions are soft and golden brown.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the berbere spice blend, stirring well to coat the onion mixture, and toast the spices for about 1 minute for enhanced flavor.
Mix in the tomato paste and cook for another 2 minutes, stirring constantly to develop a rich base for the stew.
Add the cubed pumpkin to the pot and stir to coat it evenly in the spiced mixture.
Pour in the water or vegetable broth, ensuring the pumpkin pieces are mostly submerged. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the pumpkin is tender and the sauce has thickened.
Season the stew with salt and ground black pepper, adjusting to taste.
Remove the pot from the heat and let the stew rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve the Duba Wot hot with injera (traditional Ethiopian flatbread) or steamed rice.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 46.7 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4514 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
