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
- 3 tbsp olive oil
- 1 whole large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp berbere spice blend
- ½ tsp ground turmeric
- ½ head green cabbage, chopped
- 1 lb potatoes, peeled and cubed
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes, canned
- 1 cup vegetable broth
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Dice the onion, mince the garlic, and grate the fresh ginger. Chop the cabbage into bite-sized pieces and cube the potatoes.
- 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.
- 3
Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
- 4
Stir in berbere spice and turmeric, cooking for 30 seconds to bloom the spices.
- 5
Add tomato paste and stir well to combine, cooking for 1 minute.
- 6
Add cubed potatoes, chopped cabbage, canned tomatoes with juice, and vegetable broth. Stir to combine.
- 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.
- 8
Season with salt and black pepper to taste. Adjust spice level by adding more berbere if desired.
- 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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