Duba Wat

I love the amazing flavours of Ethiopian stews and curries using the spice blend Berbere, and Nit'r Qibe, a spiced clarified butter. The combination gives the dish a chilli punch with subtle fenugreek and cardamom undertones. Delicious, whichever vegetable you use in the stew.

Ingredients
serves 4

1kg pumpkin (or squash) peeled, seeded, and chopped

75g nit'r qibe  (Ethiopian spiced clarified butter - see below) 

4 tbsp (level) berbere spice blend (see below) 

8 cloves garlic, minced

4 small red onions, (400g) finely chopped

400g chopped tomatoes

4 tbsp vegetable oil

500ml water

2 tsp dried fenugreek leaves

salt, to season

for the Nit'r Qibe (or at least recreating something similar to the Ethiopian spiced clarified butter - should make enough for about 3 portions for this dish)

125g unsalted butter

1/2 small red onion, roughly chopped

1 garlic clove, finely chopped

3.5 cm piece ginger, finely chopped

1 tsp fenugreek seeds 

1/2 tsp ground cumin

1 tsp cardamom seeds 

1/2 tsp dried oregano

1/2 tsp ground turmeric

3 basil leaves

for the berbere spice mix

1 teaspoon fenugreek seeds

1 teaspoon cardamon seeds

1 teaspoon coriander seeds

8 black peppercorns

4 whole cloves

15 dried birds eye chilies

40g paprika

2 teaspoons onion powder

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

2 teaspoons cumin seeds

1 teaspoon garlic powder

1 teaspoon turmeric

½ teaspoon cayenne pepper

Method

First by preparing the Berbere spice mix and the Nit'r Qibe.

to make the Nit'ir Qibe

Melt the butter in a saucepan over low heat, stirring frequently. Once melted the butter will begin to separate, forming a layer of foam on the top. Skim this off.  Continue to cook on the low heat until no more foam is produced.  Then add all the ingredients into the clarified butter and cook on a low to medium heat for 15 minutes, stirring occasionally. Remove from the heat briefly before straining through a fine sieve.  (Stored in a tightly covered container in the fridge it will last for 3 months)

to make the berbere spice mix

In a small frying pan over a medium heat, add the all the seeds  i.e. cumin, fenugreek, cardamon, coriander and the cloves, peppercorns and chilies. Cook for about 3 - 4 minutes until they begin to release their oils and smell wonderful. Allow to cool slightly and then add to a grinder and grind to a fine powder.  Add the ground spice mixture to the rest of the spices and mix well to combine.  It can be Store in an air-tight container for up to 6 months.

to make the Duba Wot

Pre-heat the oven to 180C and place the chopped pumpkin in a roasting dish on the top tray.

In the meantime place a the vegetable oil in a large frying over a medium heat. Add the onions and fry for a few minutes before adding the garlic. Cook until the onion are soft.

Add the Nit'ir Qibe then a few minutes later add the Berbere spice. 

Add the tomatoes and stir regularly. 

Cook for another 5 minutes. Stir regularly, adding a splash of water if it gets too dry and sticks to the pan.

Next, remove the pumpkin from the oven and add to the frying pan. 

Pour over the water and bring to a boil. Reduce the temperature to bring it down to a simmer, season with salt. Cover with a lid and simmer gently until the pumpkin has almost cooked. Stir every now and again to avoid the mixture from sticking to the bottom of the pan.

Remove the lid to reduce the stock. Once it has become a reasonably thick stew it's ready to serve.

Place warm injeera bread on a plate and scoop the Duba Wot on top.

I sometimes cheat and use a shop bought Staffordshire Oatcake as the bread. It works fine as a replacement when you don't have the time or inclination to make your own injeera bread.