Spicy pumpkin stew (Duba wat) from Ethiopia: Recipes and Traditions from the Horn of Africa (page 94) by Yohanis Gebreyesus and Jeff Koehler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash or acorn squash for pumpkins.

  • kkmatti on November 13, 2023

    I used an acorn squash for this dish. It was quite good and matched well with the doro wat.

  • metacritic on October 01, 2021

    Very good. Quite hot. Requires a hefty amount of additional salt. I'd try halving the water next time so that it emerges as a stew, rather than a soup from which the pumpkin needs to be scooped out. I used kabocha, which worked perfectly.

  • Charlotte_vandenberg on September 22, 2019

    Easy and spicy, really nice.

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