Ethiopian Pumpkin Stew (Dubba Wat)


Modified a recipe from Cooking with Imaye:  Second Edition to make this delicious Ethiopian dish.  It’s such a boldly fragrant and tasting dish, I just love it.  It’s a great balance of sweet kabocha squash and bold ethnic spices.  Great even as a side dish to another meal.


  • 1 fresh kabocha squash, peeled, deseeded, and cut into 1 inch cubes
  • 1 large onion, minced
  • 1½ T fresh garlic, minced
  • 1/3 c oil
  • 1 T berbere
  • 1 t nigella seed / black cumin
  • ½ t salt
  • 2 t garlic powder
  • 2 t ginger powder
  • 2½ c water
  • 2 Knorr vegetarian bullion cubes
  • up to 2 t sugar (if squash is not sweet)


Prepare the ingredients as described above.

In a large pan, heat the oil over a low heat.  Add the onions and cook until golden brown, stirring occasionally.

Stir in the fresh minced garlic, berbere, black cumin and salt.  Cook for 1 minute, stirring occasionally.

Add the cubed squash and water. Stir in the garlic and ginger powders and the bullion cube. Bring to boil, reduce the heat and simmer, covered, until the squash is tender, approximately 8 minutes.  Add additional water as needed during the cooking process to keep the mixture a stew-like consistency.  Smash a few pieces of squash and stir the mixture to make the sauce thicker.

Taste, and if needed (if squash is not sweet), add up to 2 t of sugar to desired sweetness (add 1/2 t at a time).


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