Dinch Wot, Keye: calories and recipe

Ingredients

• 558 g potato, peeled (4 large cup)
• 140 g onion, peeled, chopped (3.5 small cup)
• 30 g berbere (3 tbsp)
• 141 g tomato, unpeeled, chopped (5 tbsp)
• 12 g garlic, peeled (3 small spoon)
• 90 g oil (0.5 large cup)
• 9 g salt (2 small spoon)
• 1200 g water (1.2 l)

How to make it

1. 1Heat saucepan, cook onion over low heat for 5 minutes until golden brown; pour in oil and cook for 2 minutes.
2. 2Add ginger (optional) and garlic, cook for 2 minutes; incorporate chopped tomato and cook for 5 minutes.
3. 3Stir in berbere and cook for 10 minutes, adding a little water to keep the sauce smooth.
4. 4Add diced potatoes and water until potatoes are covered; cover and simmer for 36 minutes.
5. 5Season with salt, cook for 1 minute, and serve hot with enjera.

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