Kids Make Ethiopian Potato Stew
May 16th, 2010 · No Comments · Posted in Ethnic, kids
Vegetables kids will eat
Here’s another easy Ethiopian dish that the kids in my food appreciation classes really loved: potato stew, or Dinich Wat.
This stew is loaded with great vegetables: cabbage, carrots, onion. It was a great thrill to see the kids eating this so willingly, even asking for second and third helpings. There’s something about Ethiopian food kids really like. Maybe its the combination of garlic, ginger and curry spices.
Serve this stew with injera bread and some of the other Ethiopian dishes we’ve been making, like Doro Wat, or stewed chicken, and yellow split-pea stew.
First, chop 1/4 head cabbage, cored, into tiny pieces (you can use a food processor for this, but we did it by hand) and place in a heavy saucepan over moderate heat with about 1/2 cup water. Season with salt. Add two carrots, peeled and cut into tiny pieces, then 1 large onion, diced small, 1 pound boiling potatoes, such as Yukon Gold, cut into 1/2-inch dice, and 2 cloves garlic, minced. There’s no need to peel the potatoes, just wash them well.
After adding all the vegetbles, season with 1/2 teaspoon ground ginger, 1/2 teaspoon turmeric, 1/2 teaspoon curry powder, and salt to taste. Add more water if the stew seems dry. Continue cooking until the vegetables are tender. Serve warm.
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