Fasting & Vegetarian
Duba Watየዱባ ወጥ
Pumpkin simmered down in a berbere and onion sauce until it thickens itself
- Prep
- 15 minutes
- Cook
- 35 minutes
- Serves
- 5
- Region
- National
Ingredients
5 servings
Method
Cook the onions in a heavy dry pot with no oil at all, stirring, for 10 minutes until they collapse and give up their own water
Now add the oil and keep going another 8 minutes until they turn deep gold
Stir in the berbere and cook 2 minutes, until it darkens and smells toasted rather than raw
Add the garlic and ginger and cook 1 minute
Add the pumpkin, water and salt
Simmer covered for 20 to 25 minutes, until the pumpkin is soft enough to crush against the side of the pot
Crush about a third of it to thicken the sauce and leave the rest in pieces
Photographs
From the kitchen
The dry onion start is how a wat gets its body. Skip it and you get a thin, sharp sauce instead of a stew
The pumpkin sweetens as it cooks, and that sweetness is what holds the berbere in check
Crushing part of it and leaving the rest whole gives you sauce and pieces in the same pot
Like every wat it is better the next day
Tags
- vegan
- fasting
- spicy
- stew
Per serving
- Calories
- 210
- Protein
- 4g
- Carbohydrate
- 24g
- Fat
- 12g
Estimates. They shift with how you make it and what you make it with.
Suitable for
- vegan
- gluten-free
Watch it made
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