Ethiopia

Atkilt Wat (Ethiopian Cabbage and Potato Stew)

Name: Atkilt Wat (Ethiopian Cabbage and Potato Stew)
Yield: 6 servings
Cuisine: Ethiopia cuisine
Ingredients: carrots, peeled and sliced 2; vegetable oil 2 tablespoons; onion, finely chopped 1; garlic, minced 3 cloves; grated ginger 1 tablespoon; turmeric 1 teaspoon; paprika 1 teaspoon; cumin 0.5 teaspoon; coriander 0.5 teaspoon; cayenne pepper, or to taste 0.3 teaspoon; medium cabbage, finely shredded 1; large potatoes, peeled and cubed 2; Salt, to taste To taste; Fresh cilantro, chopped, for garnish As needed

Atkilt wat is a flavorful and comforting dish that is a staple in Ethiopian cuisine.

6 servings · Moderate

Atkilt wat is a fasting-day vegetable dish from the Ethiopian highlands, where cabbage and potato cook down together with turmeric, garlic and ginger until the pot turns golden and soft. It is eaten as a main spread over injera, and the cabbage needs to cook longer than most cooks expect before it loses its uncooked edge. Turmeric gives nearly all of the color, and correcting the salt at the end matters more than reaching for more spice.

Ingredients

carrots, peeled and sliced2
vegetable oil2 tablespoons
onion, finely chopped1
garlic, minced3 cloves
grated ginger1 tablespoon
turmeric1 teaspoon
paprika1 teaspoon
cumin0.5 teaspoon
coriander0.5 teaspoon
cayenne pepper, or to taste0.3 teaspoon
medium cabbage, finely shredded1
large potatoes, peeled and cubed2
Salt, to tasteTo taste
Fresh cilantro, chopped, for garnishAs needed

Directions

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.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.