Ethiopian
Dinich Wat
Dinich wat is a comforting Ethiopian potato stew simmered with slowly cooked onions, berbere, garlic, and ginger. It is traditionally served warm with injera to scoop up the spiced sauce.
Ingredients
- Yellow onions, finely chopped2 medium
- Neutral oil or niter kibbeh3 tbsp
- Berbere2 tbsp
- Garlic, minced3 cloves
- Fresh ginger, minced1 tsp
- Tomato paste1 tbsp
- Yukon Gold or waxy potatoes, peeled and cut into large chunks450g
- Carrot, cut into thick rounds1 small
- Water1 1/2 cups
- Fine salt3/4 tsp, plus more to taste
- Korerima, lightly crushed1/4 tsp
- Injera, for serving2 pieces
Method
- Place the chopped onions in a heavy pot over medium heat and cook them without oil, stirring often, until softened, fragrant, and lightly golden, 10 to 12 minutes.
- Add the oil or niter kibbeh and cook, stirring, until the onions become glossy and deeper in color, about 3 minutes.
- Stir in the berbere and cook gently for 1 to 2 minutes, adding a spoonful of water if it starts to stick or darken too quickly.
- Add the garlic, ginger, and tomato paste and cook until the raw smell fades, about 2 minutes.
- Add the potatoes, carrot, water, salt, and korerima, then stir well to coat the vegetables in the spiced onion base.
- Bring to a simmer, cover, and cook over medium-low heat until the potatoes are tender but still hold their shape, 20 to 25 minutes.
- Uncover and simmer for 3 to 5 minutes more until the sauce is thick and clings to the potatoes.
- Taste and adjust the salt, then let the stew rest off the heat for 5 minutes before serving with injera.
Common questions
Can I substitute niter kibbeh if I don't have it?
Yes. Use a neutral oil like canola, sunflower, or grapeseed. For more Ethiopian flavor, add a small pinch of ground cardamom or a little butter near the end, but it won’t fully replace niter kibbeh.
How do I know when the onions are ready before adding the oil?
They should be fully softened, very fragrant, and starting to turn pale golden, with no raw crunch left. This usually takes 10 to 12 minutes over medium heat, and they should shrink noticeably before you add the oil.
What are the most common mistakes when making Dinich Wat?
The biggest mistakes are burning the berbere, rushing the onions, and overcooking the potatoes until they fall apart. Keep the heat moderate, add a splash of water if the spice paste sticks, and stop cooking when the potatoes are just tender.
How should I store leftovers, and does the flavor improve?
Store cooled stew in an airtight container in the refrigerator for up to 4 days. The flavor often improves overnight as the spices meld. Reheat gently with a splash of water if it has thickened too much.
What is the best way to serve Dinich Wat with injera?
Serve the stew hot over or beside injera, with plenty of sauce for soaking. Traditionally, you tear off pieces of injera to scoop up the potatoes and carrots. It also works well with other flatbreads, though injera is ideal.