Ethiopian Sloppy Joes

December 7, 2010 | By | Comments (8)

DinichWat

This is my adaptation of a traditional Ethiopian dish called dinich wat.  It is a favorite of my family.  If I make enough to actually have leftovers the next day, my kids have been known to argue over who gets them.  I double this recipe for my family of 10.

Preparation Time: 50 minutes

Serves 6

  • 2 large onions
  • 6 potatoes
  • 1 pound ground beef, already browned
  • 2 tablespoons oil
  • 2 cups tomato sauce
  • 2 tablespoons butter
  • 2 cloves garlic
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1 to 3 tsp cayenne pepper (add gradually, to taste)
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 4 cups water

Cook ground beef in a large heavy skillet and set it aside.  Wipe excess grease from skillet .  Peel onions and puree them in a food processor (or mince them very fine). Peel and mash garlic. Peel and chop potatoes into 1 inch cubes.

Heat oil in a large skillet and add pureed onions. Cook over medium heat for 3-5 minutes, stirring occasionally, until onion begins to brown a little.  Add garlic, tomato sauce, water, and potatoes.  Add the ginger, turmeric, cayenne, pepper and salt.  Mix well. Add cooked ground beef. 

Stir and cook over medium-low heat for 20-30 minutes, stirring every 3-5 minutes.  The mixture will look a little watery at first, but water will gradually evaporate as potatoes cook. Add the butter during the last few minutes of cooking.  If potatoes stick to the bottom of the skillet even after adding butter, add another 1/2 cup of water and turn down the heat a little.  Dish is done when potatoes are cooked through. 

Serve hot over injera or rice, or on toasted hamburger buns.  (Or serve it alongside a nice green salad.)

~~~

Note: If you happen to have berbere, a traditional Ethiopian seasoning, you may use it (to taste) in place of the  cayenne, ginger, and turmeric in this recipe.  I used 2 generous tablespoons of berbere when I made this recipe yesterday for my spice-loving family. 

COMMENTS

  1. MarcyM

    I’ll be going to Ethiopia for the first time in February on a mission trip. I can’t wait to give this a try before I go.

    December 8, 2010 at 2:49 pm
  2. Beth Miles

    Mary, do you make injera? Or do you buy it? I’m interested in trying it with this recipe, but the process to make it seems a bit lengthy. Can you get it anywhere here in IDAHO? :) Do your girls make it?

    December 9, 2010 at 6:44 am
  3. Mary Ostyn (Owlhaven)

    Beth, you can sometimes get it at an ethnic grocery store in Boise on Overland. We make it at our house too. One of these days I’m going to post a tutorial with pictures. I did also include a link to a ‘cheater’ recipe in this post. Not quite authentic, but acceptable! :)

    December 9, 2010 at 7:16 am
  4. Beth Miles

    Awesome. I think it’s gonna be a hit!

    December 9, 2010 at 10:43 am
  5. Heather

    Does this have regular potatoes like Russett or are they sweet potatoes? In the picture, they look like sweet potatoes…

    December 26, 2010 at 2:06 pm
  6. Mary Ostyn

    They’re regular potatoes. It’s the seasoning that gives them that color.
    Enjoy!
    Mary

    December 26, 2010 at 2:11 pm
  7. My $300 is gone | Owlhaven

    […] Ethiopian Sloppy Joes […]

    August 15, 2013 at 4:57 pm
  8. September grocery challenge, week 4 | Owlhaven

    […] Dinner- Ethiopian New Year party  (we brought injera and dinich wat) […]

    September 26, 2014 at 9:29 am

Leave a Comment

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s