Ethiopian Spicy Pumpkin Stew (Duba Wat)

An image showing a serving of Ethiopian Spicy Pumpkin Stew, with the skillet on the back.

5 from 2 votes

Ethiopian Spicy Pumpkin Stew (Duba Wat)

An appetizer, a side, or a main dish -- it is really up to you how to serve this deliciously intense Ethiopian Spicy Pumpkin Stew (locally known as Duba Wat). One thing is for sure, though; you will not be able to stop eating it!

Prep Time15

Cook Time40

Course: Side Dish

Cuisine: Ethiopian

Servings:

Calories: 246kcal

Author: Neriz

Equipment

Ingredients

3 to 4 tbsp vegetable oil
4 cloves garlic, minced
3 medium onions, finely chopped
2 tsp berbere spice blend
1/2 tsp ground cardamom
1 kg pumpkin or squash (about 2 lbs), peeled, seeded, and chopped
salt, to season

Instructions

Place a large skillet over medium-high heat.
Pour the oil into the skillet.
Once the oil is ready, add garlic and onions, and cook until they turned soft.
Add the berbere spice and ground cardamom and mix.
Cook for about 5 minutes, letting everything combine evenly. If you think it's sticking to the pan, add a bit of water.
Add chopped pumpkin and mix.
Pour enough water to cover only a quarter of the pumpkin in the pan. You can add more later if you think it needs more.
Add salt, then cover with a lid and bring to a boil.
Adjust the heat to medium-low and continue simmering until it's cooked; mix occasionally. (Do not forget to taste and adjust the seasoning during this time).
Take the pan off the heat and transfer it into bowls.
Serve.

Video

Notes

I strongly suggest you use cardamom seeds, and ground them yourself, instead of using cardamom powder. There is a noticeable difference in aroma and flavor between the two types.
Make sure the onions are already soft when you add the spices -- this is needed so all their flavors would merge, which is the base for this pumpkin stew.
When chopping the pumpkin, chop a handful of them into smaller bits. These are the ones that get cooked quicker, giving the dish that softer, mushier feel while still having perfectly cooked ones.
Watch how much water you add at first. The rule of thumb is only up to a quarter of the chopped pumpkin in the pan. If you feel you need more, then add a bit later while adjusting the seasoning.

Nutrition