"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."
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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Ingredients
- 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
Method
- 1Heat 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.
