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Ye-dinich wat (spicy Ethiopian potato stew)
Ye-dinich wat: potatoes simmered in a thick berbere and slow-cooked onion sauce
Wednesday and Friday lunch in countless Ethiopian homes and canteens includes a pot of ye-dinich wat, the potato stew that turns a few cheap ingredients into something deeply savoury. Red onions are cooked down slowly, then berbere, garlic and ginger go in with oil to build a dark, glossy sauce, and cubes of potato simmer in it until they soften and start to thicken it at the edges. It is hot, earthy and comforting, and scooped up with injera next to shiro, misir and gomen on a fasting platter. Because it uses oil and no butter, it is fully vegan. Hurrying the onion base is the usual mistake; give it the full time or the sauce tastes thin and raw. Chef's tip: cut the potatoes into even 2 cm cubes, so they cook at the same rate and hold their shape.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 red onionsvery finely chopped
- 5 tbsp vegetable oil
- 3 garlic clovescrushed
- 2 tsp fresh gingergrated
- 2 tbsp berbere
- 1 tbsp tomato paste
- 1 ½ lb waxy potatoespeeled, in 2 cm cubes
- 2 cups hot water
- 1 tsp salt
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Method
0/5 doneStep 1: Cook 2 red onions in a dry heavy pan over a medium heat for 8 minutes, stirring, until soft and reduced. Add a splash of water if they catch.
8 minStep 2: Add 5 tbsp vegetable oil, 3 garlic cloves and 2 tsp fresh ginger and cook for 3 minutes until fragrant.
3 minStep 3: Stir in 2 tbsp berbere and 1 tbsp tomato paste and cook over a low heat for 4 minutes until the paste darkens and the oil turns deep red.
4 minStep 4: Add 1 ½ lb waxy potatoes and stir to coat them in the paste, then pour in 2 cups hot water and add 1 tsp salt.
1 minStep 5: Cover and simmer over a low heat for 18–20 minutes, stirring now and then, until the potatoes are tender and the sauce is thick and glossy with oil on top. Serve with injera.
19 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 5 g
- Carbs
- 37 g
- Fat
- 17 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ye-dinich wat (spicy Ethiopian potato stew) take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of red onions?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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