Knowing that we do get lots of vegetarians and vegan in our restaurant, I feel like sharing some of my family home cook recipe that will be quick and easy to make. This is an Ethiopian Vegetarian Potato Porridge Recipe(Dinish Wat) that is easy to make with very minimal condiments. Yesterday my daughter had asked if I can make the same dishes I made for them when we where in Ethiopian last summer. It was a very simple dish and I know it will come very handy to lots of our customers that are looking to make a quick vegetarian meal for their families. I hope you enjoy it.
- 1.) About 1/4 pound of potatoes.
- 2.) 4 -5 fresh plum tomatoes.
- 3.) 1 Large Red onion.
- 4.) Knorr – Beef bouillon (optional)
- 5.) Jamaican curry powder (optional)
- 6.) Black pepper (optional)
About 4 – 5 adults.
Peel and cut potatoes to about 1′ size, soak in water to avoid browning while prepping the other ingredients. Cut and dice the red onions and tomatoes to a very small size. Pour about 4-6 ounces of oil in a pan and heat for about 2-3 minutes. Pour the diced red onion in the heated oil and cook to a caramel color (caramelized) or golden brown. Next, pour the diced plum tomatoes into the cooking onions, sprinkle some salt, add about a teaspoon size of Jamaican curry powder and a half-size Knorr bouillon. Cook for about 5 – 8 minutes, test for salt and pour the potatoes in the pot. Pour water to the level of the potatoes and mix very well so that the stew at the bottom all comes to the top and mix very well while stirring, test again for salt then turn the stove to medium and leave to cook for 15 – 20 minutes. Stir every 5-7 minutes while coking. For a little ticker porridge leave for 3-5 more minutes. Enjoy.