Prep vegetables by finely chopping onions, mincing garlic and ginger.
Peel potatoes and cut into thick pieces.
To a large heated pot add oil and onions. Once the onions begin to caramelize, add berbere spice, stir well so the onions are coated. (Each Berbere blend is different, some blends are spicier than others so feel free to adjust the amount to fit your taste).
Add garlic and ginger and add a bit of water as necessary to the pot.
Add crushed tomato and mix well. Add water slowly as necessary to prevent the mixture from burning.
Once the ingredients are well incorporated, add the diced potatoes and hot water slowly and bring to simmer. Be careful not to add too much water.
Cover with lid and stir occasionally adding more water as necessary.
Once the potatoes are tender and the stew is finished, serve with injera, rice or on its own.
Bonus: If you’d like to kick things up, you can stir in a spoonful of Korrarima spice (Ethiopian Black cardamom) a few minutes before the stew is done cooking.
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