Duba wat — pumpkin with berbere
Tender pumpkin pieces in a short tomato and berbere sauce.
Active time30 min
Cooking25 min
Total45 min
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Ingredients
- 1000 g raw neck pumpkin
- 2 tsp fresh ginger — optional
- 3 garlic cloves
- 1 onion
- 1 tomato
- 2 tsp vegetable stock powder
- 1 tbsp tomato purée
- 1 cup of water
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp ground cardamom
- 2 tbsp berbere spice blend
Preparation
Peel and deseed the pumpkin and cut into bite-size pieces. Peel and chop the onion and garlic. Peel, mince and measure the ginger if using. Wash and purée the tomato. Heat the oil and cook the onion for 5 min. Add the garlic, optional ginger, berbere and cardamom. Stir for 1 min. Add the tomato and tomato paste and stir for 2 min.
1000 g raw neck pumpkin2 tsp fresh ginger — optional3 garlic cloves1 onion1 tomato1 tbsp tomato purée2 tbsp vegetable oil1 tsp ground cardamom2 tbsp berbere spice blend- peeler
- knife
- chopping board
- food processor
- saucepan with lid
- spoon
Add the pumpkin and stir for 1 min to coat in the sauce. Add the water, stock powder and salt. Cook gently for about 10 min, stirring carefully, until the pumpkin is tender but holds its shape. Serve hot.
2 tsp vegetable stock powder1 cup of water1 tsp salt- saucepan with lid
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration