Nutritious and tasty, pumpkins are available now (from vegetable souks across town) for this tasty and economical meal!
3 tbs Berbere
1 cup diced onion
1/4 cup vegetable oil
3 tbs olive oil
2 tbs garlic & ginger paste
1 tbs tomato paste
1 cup diced tomatoes
1 medium sized pumpkin diced
1 – 2 cups water
Salt & pepper
Season diced pumpkin with salt, pepper & olive oil and roast for 20 mins in a 180C pre-heated oven or until fork tender.
To a medium sized pot add diced onions, salt & oil and cook until onions are browned. Add garlic & ginger paste, followed by the tomato paste and cook for 5 mins.
Add the berbere and cook for 15 mins stirring frequently. Add a splash of water to prevent sticking and allow the flavour to develop.
Add the diced tomatoes, and cook for an additional 10 mins.
Add the roasted squash to the pot, toss gently until all the pieces are covered in the sauce. Lower the heat, cook the squash 5 – 10 mins without adding any water. This will allow the flavours to penetrate and flavour the squash. Be sure to stir frequently and gently to avoid burning.
Serve with injera or any other flat bread or grain of your choice.
SOURCE: www.ethiopianfoodie.co.uk
