Engudai Wot
Indulge in the rich, flavorful experience of **Engudai Wot**, a classic Ethiopian mushroom stew that’s bursting with bold spices and vibrant aromas. This plant-based dish features tender mushrooms simmered in a robust mixture of caramelized onions, garlic, ginger, and the iconic **berbere spice mix**, delivering that signature Ethiopian heat and complexity. Enhanced with tomato paste for depth and brightened with a splash of lemon juice, this hearty stew pairs perfectly with traditional **injera** or crusty bread to soak up every drop of its savory sauce. Ready in about an hour, **Engudai Wot** is a satisfying, gluten-free, and vegan-friendly option that’s perfect for weeknight dinners or special occasions alike. Pro tip: garnish with fresh cilantro for a burst of color and freshness that ties the dish together beautifully.
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Recipe Information
Ingredients
- 500 grams mushrooms
- 2 medium onion
- 4 pieces garlic cloves
- 1 tablespoon ginger
- 2 tablespoons berbere spice mix
- 3 tablespoons tomato paste
- 4 tablespoons vegetable oil
- 250 milliliters water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro
Instructions
Clean and slice the mushrooms into thick slices. Set aside.
Finely chop the onions. Mince the garlic cloves and ginger.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onions to the pan and sauté for about 10 minutes, or until they are a deep golden brown.
Add the minced garlic and ginger to the pan and cook for an additional 2 minutes, stirring frequently to prevent burning.
Stir in the berbere spice mix and cook for about 2 minutes, allowing the spices to release their aroma.
Add the tomato paste to the pan and cook for 5 minutes, stirring continuously to ensure the paste is well incorporated.
Add the sliced mushrooms to the pan and mix them well with the onion mixture. Let the mushrooms cook for 5 minutes until they start to soften.
Pour in the water, and add salt and black pepper. Stir well, then reduce the heat to low.
Cover the pan and let simmer for 15 minutes, allowing the flavors to meld and the mushrooms to fully cook.
Uncover the pan and stir in the lemon juice. Adjust seasoning if necessary.
Garnish with fresh cilantro before serving.
Serve hot with injera or your choice of bread.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 30.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2735 mg | 58% | |
*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.
