Yedubba Qwant'a Wot

Translation: Dry Pumpkin Stew

Cuisine: Ethiopian

Recipe Type: Main Dish

Average User Rating: 0.54 / 5

Vegetarian / Vegan: Vegan

This dish, which is made with interestingly-textured sun-dried pumpkin and prepared in a similar fashion to an Asian curry, makes a great meat substitute dish and is enjoyed in Ethiopia during Lent.


4 cups pumpkin, chopped and sun dried (see directions below)
2 cups onions
1/2 cup vegetable oil
1 TB red pepper paste (awaze)
1 TB garlic, minced
1 TB fresh ginger, minced
1 teaspoon Ethiopian false cardamom (substitute 1/2 tsp black cardamom)
1 tea spoon black pepper
1/2 cup T'ej (Ethiopian mead) or sweet white cooking wine
Salt to taste
4 cups of water


Cut the pumpkin in half, remove the seeds and peel, cut into small cubes (max. 1" cubes). Place on a large tray and put in the hot sun for 1-2 days (or dehydrator). Remove any pieces that become moldy.

Blend the onion, oil, red pepper paste, garlic, ginger, cardamom, black pepper into a smooth paste and cook in a pan over low heat for 20 minutes, stirring to prevent sticking. Add the sweet white cooking wine (or t'ej), salt, and water and bring to a boil. Add the dry pumpkin and cook for another 30 minutes, stirring occasionally. Serve hot or cold with rice or injera.

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Prep Time: 1-2 days (to dry pumpkin)

Cooking Time: 50 minutes

Servings: 4

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