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Amelework and Hiwot’s “Dinich Wot”

The spicy Ethiopian potato stew, ‘Dinich Wot’, is a flavourful, staple, and accessible dish that fits well within fasting cuisine. The stew foundation comes from berbere, Ethiopia’s signature spice blend, which infuses the potatoes with rich warmth and medium heat. Potato stew is served as part of an Ethiopian meal alongside injera, where its bold, spicy character complements the tangy flatbread beautifully. It is culturally significant as the potato is affordable and easy to find in every market, and the stew can be shared among family and friends.

Amelework Emirie is a PhD student in the Department of Environmental Studies. When she was a child, she used to watch her mom and aunt cook. She started cooking simple dishes at the age of 12. Since then, she has enjoyed cooking.

Hiwot Andualem is a PhD student in Rehabilitation Science at Queen’s University. Beyond my academic work, she enjoys cooking simple recipes that remind me of home in Ethiopia. She especially loves preparing dishes that bring back the familiar tastes of her childhood and her mother’s cooking. One of her favourites is Dinich wot—a dish that is loved by almost everyone. It is easy to cook, tasty, spicy, affordable, and deeply comforting, carrying the warmth and flavour of home in every bite.