Atakilt Wat (Ethiopian Cabbage, Potato & Carrots)

Atakilt Wat is a classic Ethiopian vegetable stew made with cabbage, potatoes, and carrots, gently spiced and slow-cooked until tender.

Spices

  • 1/4 tsp cumin powder
  • 1/2–3/4 tsp turmeric powder
  • 1/4 tsp fenugreek seeds or powder
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • Generous dash black pepper

Ingredients

  • 2 tsp olive oil or vegan butter, divided
  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 green chili, chopped (optional)
  • 1/2 cup chopped onion
  • 3/4 cup carrots, sliced
  • 2 medium potatoes, chopped
  • 1/2 head green cabbage, finely chopped
  • 1/2 tsp salt (to taste)

Instructions

  • Sauté aromatics: Heat 1 tsp oil in a large skillet over medium-low heat. Add garlic, ginger, chili, and onion. Cook for ~4 minutes until fragrant and softened.
  • Bloom spices: Add all spices. Stir and cook for 2–3 minutes to infuse the oil and deepen flavor.
  • Add vegetables: Add carrots and potatoes. Stir well. Add cabbage and 1/4 tsp salt. Mix, cover, and cook for 15 minutes, stirring once.
  • Finish cooking: Add remaining oil and salt to taste. Deglaze with a splash of water if sticking. Cover and cook another 10–15 minutes until potatoes are tender.
  • Rest & serve: Rest for a few minutes before serving.

Serve hot with injera, lentil wat (like misir wat), and Ethiopian greens (gomen wat).

Notes

  • Vegetables cook mostly in their own moisture. Add small splashes of water if needed.
  • For deeper flavor, cook on low heat and extend cooking time.
  • Traditionally made with niter kibbeh; oil + spices here approximates that infusion.

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