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.
Ethiopian Pumpkin Stew (Dubba Wat)
- 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
- 2 t sugar or less, in case 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).