📝 About This Recipe
Dinich Wot is a beloved staple of Ethiopian 'Yetsom' (fasting) cuisine, offering a comforting and soul-warming experience without any animal products. This vibrant stew features tender potatoes simmered in a rich, slow-cooked base of caramelized onions and the iconic, fiery Berbere spice blend. It is a masterclass in building deep, complex flavors from humble ingredients, resulting in a dish that is simultaneously earthy, spicy, and incredibly satisfying.
🥗 Ingredients
The Aromatics
- 3 large Red Onions (very finely minced or pulsed in a food processor)
- 5 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Ginger (finely grated)
- 1/3 cup Vegetable Oil (or Niter Kibbeh for a non-vegan version)
The Spice Base
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 2 tablespoons Tomato Paste (adds body and acidity)
- 1 teaspoon Kosher Salt (plus more to taste)
- 3 cups Water or Vegetable Broth (added in increments)
The Heart of the Stew
- 2 pounds Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 1/2 teaspoon Mekelesha Spice (optional finishing spice blend)
- 1-2 pieces Green Jalapeño (deseeded and sliced lengthwise for garnish)
👨🍳 Instructions
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1
Place the finely minced red onions in a large, heavy-bottomed pot or Dutch oven over medium heat. Cook them dry (without oil) for about 10-12 minutes, stirring frequently to prevent burning, until they lose their moisture and turn translucent.
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2
Once the onions are soft and starting to brown slightly, add the vegetable oil. Sauté the onions in the oil for another 5-8 minutes until they become deep golden and highly aromatic.
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3
Stir in the minced garlic and grated ginger. Cook for 2-3 minutes until the raw scent of the garlic disappears.
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4
Add the Berbere spice blend to the onion mixture. If the mixture looks too dry, add a splash of water (about 2 tablespoons) to prevent the spices from scorching. Toast the Berbere for 3-5 minutes, stirring constantly, to bloom the flavors.
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5
Incorporate the tomato paste, stirring it into the spiced onion base (the 'kulet'). Cook for another 2 minutes until the paste darkens in color.
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6
Pour in 1 cup of the water or vegetable broth. Stir well, scraping the bottom of the pot to release any flavorful browned bits. Let this simmer for 5 minutes to create a thick, cohesive sauce.
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7
Add the cubed potatoes to the pot. Stir thoroughly to ensure every piece of potato is well-coated in the spicy red sauce.
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8
Add the remaining 2 cups of water/broth and the salt. The liquid should just barely cover the potatoes. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes. Check occasionally to ensure the potatoes aren't sticking to the bottom.
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10
Test the potatoes with a fork; they should be tender but not falling apart. If the sauce is too thin, simmer uncovered for the last 5 minutes to thicken.
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11
Taste and adjust salt if necessary. Stir in the Mekelesha spice (if using) and the sliced jalapeños for a fresh kick and vibrant color.
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12
Turn off the heat and let the stew rest for 5-10 minutes before serving. This allows the flavors to settle and the oil to rise slightly to the top, which is traditional.
💡 Chef's Tips
The secret to an authentic Wot is the 'Kulet' (the onion base); don't rush the dry-cooking of the onions, as this removes the sulfurous bite and adds sweetness. If your Berbere is exceptionally spicy, balance the heat with an extra tablespoon of tomato paste or a pinch of sugar. Use waxy potatoes like Yukon Gold or red potatoes; they hold their shape better during the long simmering process than starchy Russets. For a richer, non-vegan version, replace the vegetable oil with Niter Kibbeh (Ethiopian spiced clarified butter). If you don't have Mekelesha spice, a tiny pinch of ground cardamom and cloves can provide a similar aromatic finish.
🍽️ Serving Suggestions
Serve warm on a large piece of fresh Injera (sour fermented flatbread) for the most authentic experience. Pair with 'Gomen' (Ethiopian collard greens) and 'Misir Wot' (red lentil stew) for a complete veggie combo platter. A side of 'Ayib' (Ethiopian cottage cheese) or plain Greek yogurt helps cool down the heat of the Berbere. Enjoy with a glass of Tej (Ethiopian honey wine) or a crisp, cold lager to balance the spices. Fresh tomato and onion salad (Timatim Selata) provides a refreshing, acidic contrast to the rich stew.