Atakilt Wat
A vibrant Ethiopian cabbage and potato stew simmered in aromatic spices and tomato sauce. Naturally vegetarian and deeply warming with complex flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 245
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Dice the onion, mince the garlic, and grate the fresh ginger. Chop the cabbage into bite-sized pieces and cube the potatoes.
Step 2
Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened and golden.
Step 3
Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
Step 4
Stir in berbere spice and turmeric, cooking for 30 seconds to bloom the spices.
Step 5
Add tomato paste and stir well to combine, cooking for 1 minute.
Step 6
Add cubed potatoes, chopped cabbage, canned tomatoes with juice, and vegetable broth. Stir to combine.
Step 7
Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20-25 minutes until potatoes are tender and flavors meld.
Step 8
Season with salt and black pepper to taste. Adjust spice level by adding more berbere if desired.
Step 9
Serve hot in bowls, traditionally over injera bread or with rice.
Tools you’ll need
- Large pot (5-quart)
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring spoons
- Measuring cups
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