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I stumbled upon this Ethiopian gem while exploring vibrant flavors from around the world. Dinich wot quickly became my go-to comfort stew. Tender potatoes swimming in a rich, spicy broth create a hearty meal that warms both body and soul. Don't let the exotic name intimidate you – this recipe is surprisingly simple to whip up. Aromatic berbere spice brings depth and heat, transforming humble ingredients into something truly special. Ready to spice up your dinner routine? Let's dive into this mouthwatering Ethiopian adventure!
Ingredients for Delicious Dinich Wot Stew
- Potatoes: Potatoes add heartiness and texture to the stew, making it a filling and satisfying dish.
- Onion: Onions provide a savory base flavor and sweetness that enhances the overall taste of the stew.
- Garlic: Garlic adds a robust and aromatic flavor to the stew, enhancing its depth and complexity.
- Ginger: Ginger brings a warm and spicy kick to the stew, adding a layer of zesty freshness.
- Berbere spice mix: Berbere spice mix infuses the stew with a rich, smoky, and complex flavor profile that is quintessentially Ethiopian.
- Tomato paste: Tomato paste adds a tangy sweetness and depth of flavor, balancing the richness of the stew.
- Vegetable broth: Vegetable broth provides a savory liquid base that enhances the overall taste and richness of the stew.
Read more: Misir Wot Stew Recipe
Essential Tools for Making This Stew Recipe
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping vegetables and preparing the ingredients for the stew.
Dinich Wot Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 4 cups Potatoes, peeled and cubed
- 1 cup Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 tbsp Berbere spice mix
- 2 tbsp Tomato paste
- 4 cups Vegetable broth
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Read more: Shiro Wot Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and cook until they are soft and translucent.
- Stir in the garlic and ginger, cooking for another minute.
- Add the berbere spice mix and tomato paste, stirring well to combine.
- Add the cubed potatoes and vegetable broth. Bring to a boil.
- Reduce the heat and let it simmer for about 30-35 minutes, or until the potatoes are tender.
- Season with salt and black pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Mulligatawny Stew
Can You Make Dinich Wot Stew Ahead of Time?
Make Ahead Instructions
- Prepare the dinich wot stew as directed in the recipe.
- Let the stew cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer it to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
Ethiopian dinich wot stew is traditionally served with injera, a sourdough flatbread made from teff flour, which complements the spicy flavors of the stew perfectly.
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