Dinich-Wat

We had a wonderful Thanksgiving....18+ friends and family eating around 2 tables filled with all the trimmings. It was a great time. There were at one time 10 children eating, playing and being kids...The older adults loved it. It was nice to hear stories, eat incredible food, and just "be" with family. It is fun thinking that next year there will be two other children around the table.

For a special little treat, I made a traditional African stew called Dinich-Wat. We served it right before the meal, just as a little celebration for the girls. It was completely different than any of the other foods, so I was a little nervous. But I think most everyone enjoyed it. It was the first African recipe that I have attempted. I am a little intimidated by these foods as I don't know what they are supposed to taste like!
Here is the recipe-it is an adaption by my favorite blog mom at Owlhaven

Dinich Wat (Potato Stew)

3 large onions3 large carrots4 potatoes
1/4 of one white cabbage
1/4 cup oil2 cloves garlic
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp black pepper
1 tsp salt
4 cups water

Peel onions and carrots and puree in food processor(or dice very fine). Chop cabbage into fine shreds. Peel and mash garlic. Chop potatoes into 1 inch cubes.
Heat oil in a large pan and add vegetables. Cover and saute 2-3 minutes. Add the ginger, turmeric, pepper and salt and mix well. Add the water. Stir and cook over very low heat for 30-40 minutes.
Serve hot over injera. Traditionally this would be served on injera with several other dishes.
Yield: 8 servings