Duba Wot Recipe

In Amharic, the state language of Ethiopia, Duba is the word for both pumpkin and squash. This Duba Wot is made with a pie pumpkin, an acorn squash, a butternut squash and a kabocha squash (sometimes called a Japanese pumpkin). You can whichever variety of Duba you like.

MEASUREMENTS AND INGREDIENTS

  • Duba of about 1 pound
  • ½ cup chopped onions
  • 2 tablespoons olive oil
  • ½ tablespoon berbere
  • 2/3 teaspoon cumin powder, or a little more, to taste
  • 2/3 teaspoon dried basil, or a little more, to taste

INSTRUCTIONS

The first step is a labor-intensive process that could take half an hour. Cut the Duba in half, scoop out the seeds, and cut each half into slices of about one inch or so in width. Using a potato peeler or paring knife, remove the skin from the orange flesh. Then, cut the slices of flesh into bite-sized pieces.

Cook the chopped onions in the olive oil, making sure not to let them burn. You can add a little Water if you like after they begin to sizzle. When they glisten, add the berbere, add a little Water, and let it all cook for a minute or two.

Now, add the Duba to the pot, and stir it thoroughly to get the Duba coated with the onions and spices. Add Water until about three-fourths of the Duba is covered with Water. Stir thoroughly again, and as it cooks, stir every four or five minutes.

When the Duba is tender, the dish is done. Remove it from the heat, add the cumin and basil, and stir the spices into the Duba.

Learn More About Ethiopian Foods Here.

RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/

IMAGE SOURCE: https://ethiopianfood.wordpress.com/2013/03/01/dining-with-ato-daniel/

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