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.