Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – ድንች ወጥ ➤ Dinich Wet (Ethiopian spiced potato stew cooked with berbere and aromatics suitable for fasting)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium yellow onions, about 2 cups (300 g) finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 2 tbsp (30 g) berbere spice blend, plus more to taste
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) water or vegetable broth
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice (optional, at finish)
- Fresh cilantro or parsley for garnish
- Injera for serving

Instructions

1. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and cook gently, stirring frequently, until deeply softened and beginning to brown, about 15–20 minutes.
2. Add the minced garlic and ginger and cook 1–2 minutes until fragrant. Stir in the berbere and tomato paste and cook another 2–3 minutes, stirring so the spices bloom but do not burn.
3. Add the potato cubes and toss to coat thoroughly in the spiced onion mixture. Pour in the water or vegetable broth so the potatoes are about three-quarters submerged.
4. Bring to a gentle simmer, cover, and cook for 20–25 minutes, stirring occasionally, until potatoes are tender and sauce has thickened. Add more water if needed to reach desired consistency.
5. Season with salt and pepper, stir in lemon juice if using, and adjust berbere and salt to taste.
6. Garnish with chopped cilantro or parsley and serve hot with injera.