Dinch Be'tikil Gomen: calories and recipe

Ingredients

• 390 g potato, peeled, raw (2 large cup)
• 543 g cabbage, white, raw edible portion (12 medium cup)
• 100 g onion, peeled, chopped (2.5 small cup)
• 60 g oil (10 tbsp)
• 15 g garlic, peeled, mashed (4 small spoon)
• 6 g salt (1 small spoon)
• 21 g green pepper, sliced (1 small cup)
• 700 g water (0.7 l)

How to make it

1. 1Cut cabbage into pieces, place in a bowl, wash in warm salted water, and drain.
2. 2Heat a saucepan, cook onion for 4 minutes over medium heat; add oil and cook for 2 minutes until soft.
3. 3Add garlic and cook for 1 minute until fragrant.
4. 4Incorporate cabbage, toss from the bottom to blend well, and cook for 15 minutes.
5. 5Add peeled potato cubes and cook with gentle stirring.
6. 6Add 200 ml water, cover, and cook for 27 minutes until potatoes are tender.
7. 7Season with salt, cook for 1 minute, stir in green pepper, and serve hot with enjera.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025