Duba Wat (Ethiopian Pumpkin and Squash Stew) Recipe-
- 1 lb. of Duba (pumpkin, butternut squash, etc.)
- ½ cup chopped onions
- 2 tbsp. olive oil
- 1 tbsp. berbere seasoning (a must ingredient, Ethiopian pepper spice mix, that guarantees authentic results)
- 1 tsp. cumin powder, or to taste
- 2 tbsp. finely chopped fresh basil
- Cut your duba in half and scoop out the seeds, then cut each half into 1” wide slices. Cut away the skin, and then chop the orange slices into bite-sized pieces.
- Sauté the onions in the olive oil in a cooking pot or deep walled, large skillet, over medium-high heat, until they are fragrant and translucent, but not browned, then add a little water and the berbere, and cook for a couple more minutes.
- Now add your duba chunks into the pot, and stir thoroughly to ensure the duba is all well coated with the onions and spices.
- Pour just enough water into the pot to bring the level up to about three-fourths of the duba; stir everything well again, cover the pot, and cook until the duba is tender. You will want to stir the mixture every 4 or 5 minutes as it cooks.
- When your Duba Wat ingredients are tender, remove the pot from the burner, add in the basil and cumin, stir together well, and serve your Duba Wat with Injera Bread.