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Pumpkin Doro-Style
🇪🇹 Ethiopian

Pumpkin Doro-Style

🇪🇹 Ethiopian

Doro wat style — pumpkin bathed in the deepest berbere sauce, egg alongside. About 60 minutes from fridge to table.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

  • Saltto taste
  • Onion2, halved and sliced
  • Garlic4 cloves, crushed
  • Eggs4, hard-boiled
  • Bay Leaf2
  • Stock or Broth500 ml
  • Pumpkin500 g
  • Niter Kibbeh2 tbsp
  • Berbere1 tsp

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Brown the pumpkin deeply in the Niter Kibbeh in a heavy pot — patience here pays off later.

  2. 2

    Remove it, then let the onion and garlic soften in the drippings with the berbere.

  3. 3

    Return the pumpkin, add the stock and bay leaves, and bring to the gentlest simmer.

  4. 4

    Cover and braise low and slow until the pumpkin yields to a spoon, about 45 minutes.

  5. 5

    Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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