Chefs' Recipes

Dinish (Ethiopian potato, cabbage and carrot stew) by Saba's Ethiopian Restaurant

The Ethiopian stew that's low in spice but full of flavour.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4 - 6
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"Dinish is also called alicha, a name used for mild Ethiopian dishes in general," says Saba Alemayoh. "This dish is made for people that may have a lower spice tolerance or for young children, but also as an accompaniment to spicier dishes."


  • 1 tbsp neutral oil, such as sunflower
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp ground turmeric
  • 2 carrots, coarsely diced
  • 2 cups (firmly packed) shredded green cabbage, plus extra to serve
  • 1 kg potatoes, such as Sebago, cut into 4cm pieces
  • 2 long green chillies, sliced, plus extra to serve


  • 1
    Heat oil in a casserole or heavy-based saucepan over medium heat, then add onion and stir occasionally until onion starts to brown (8-10 minutes). Add garlic and sauté until fragrant (1-2 minutes). Add turmeric and stir, then add just enough water to stop the turmeric burning (about 1 tbsp), so mixture looks like a thick paste. Add carrots and stir until they are al dente (2-3 minutes), adding 1 tbsp extra water at a time if needed. Add shredded cabbage, potatoes and chilli, season with salt, cover and cook, stirring occasionally, until potato is tender but not broken down (40-45 minutes; don't overcook the potatoes or you'll end up with mash). Scatter over extra shredded cabbage and sliced chillies to serve.