Bamya Alicha & Duba Wat (Ethiopian Okra & Squash)

Bamya Alicha and Duba Wat are two different dishes of Ethiopia made from okra and squash. They are very simple to prepare with few ingredients. Ethiopian dishes have a variety of vegetarian/vegan options and are usually served with Injera a popular Ethiopian fermented flatbread. You can prepare with regular spices available or use an Ethiopian spice blend called berbere.

Enjoy with Injera or serve as a side for rice or eat as a vegetable. Kabocha tastes so good in this recipe. If you don’t find fresh okra you can use frozen okra, which is also called a ladies finger.

Food for the thought

KARMA
How people treat you is their Karma.
How you react is your Karma

WAYNE DYER

Benefits of the ingredients (source)

Okra: Help lower cholesterol levels, can improve your metabolism, stomach ulcers.
Squash: It is a storehouse of nutrients; it contains organically occurring vitamins and minerals, contains beta-carotene which is a component of the abundant vitamin A found in squash. 

Video for Bamya Alicha & Duba Wat

Steps for preparing Bamya Alicha

1. Slice the thicker end of okra and cut into half if small, or into 3 pieces.
2. On a heated pan, add chopped ginger, garlic, and jalepano. Then add onions and fry until they are transclucent.
3. Add the chopped tomatoes and chopped okra. Close the lid and allow it to cook.Sprinkle some salt.

Steps for preparing Duba Wat(Ethiopian squash)

1. Chop the squash into cubes.
2. In a pan, add oil and fry onions. Add squash, ground ginger, ground garlic, berbere, and salt to taste.
3. Mix well and add water and cover it with a lid. Allow it to cook.
4. Once cooked add sugar(optional) and mash some pieces of squash and mix well.

Variations

Spices: Use simple spices that are available or just avoid them. Taste great on its own.
Ginger & garlic: If you cannot find ground powder use the fresh one.

Other Ethiopian recipes

• Tikil gomen | Ethiopian cabbage
• Berbere | Ethiopian spice blend
• Misir wot | Red lentil stew
• Key Sir Alicha (Ethiopian Beet & Potato)

Questions/Tips

How to cut okra?

Trim both sides of okra. If they are small slice them into two or cut them into three pieces.

Why is my okra goey?

If it has water content the ora may turn gooey. First, rinse the okra well. Put them in a strainer and allow the water to drip. THen spread the okra on a paper towel and close the top with another paper towel. Before cutting okra, it should be dry.

What kind of squash can I use for Ethiopian dishes?

I used Kabocha. You can use any type of squash like acorn squash, buttercup squash, butternut squash, or pumpkin.

How can I use this vegeable in my meals?

These Ethiopian dishes are normally served with Injera. You can serve with rice too.

What if I don’t have berbere powder?

You can substitute simply by adding 1 tsp of paprika or red chili powder. If you like to add more flavor, add ground cumin, ground coriander, ground turmeric powder.

I don’t have any spices, can I still cook Duba wot (Ethiopian squash)?

Yes. You can add any kind of spice you have like cayenne powder, red pepper flakes, or ground pepper. The squash tastes awesome with any spice.

Can I make it has a stew?

Yes add more water and mash some more squash to thicken as the stew comes together.

How to store/mealprep

Make each vegetable separately. Allow it to cool. Store in an airtight container and refrigerate it for 2 days or freeze for a month. To defrost put the vegetables in the refrigerator overnight. Microwave until warm and use it.

Recipe card for Ethiopian Okra & Squash