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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Ethiopia

Atkilt Wat (Ethiopian Cabbage and Potato Stew)

Atkilt wat is a flavorful and comforting dish that is a staple in Ethiopian cuisine. This hearty stew is made with a combination of cabbage, potatoes, carrots, and aromatic spices, creating a delicious and satisfying meal.

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 carrots, peeled and sliced
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 medium cabbage, finely shredded
  • 2 large potatoes, peeled and cubed
  • Salt, to taste
  • Fresh cilantro, chopped, for garnish

Method

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped onion and sauté until it becomes soft and translucent.
  3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  4. Add the turmeric, paprika, cumin, coriander, and cayenne pepper to the pot. Mix well to coat the onions and spices.
  5. Add the cubed potatoes and sliced carrots to the pot. Stir to coat the vegetables with the spices.
  6. Pour in a small amount of water (about ¼ cup) and cover the pot. Cook for about 5 minutes to soften the potatoes and carrots.
  7. Add the finely shredded cabbage to the pot. Mix everything together and cover the pot. Cook for another 15–20 minutes, or until the cabbage is tender, stirring occasionally.
  8. Taste and season with salt according to your preference.
  9. Remove the pot from the heat and let the stew rest for a few minutes. Garnish with freshly chopped cilantro before serving.