Cookbook:Atkilt Wat (Ethiopian Cabbage and Potato Stew)

Atkilt Wat (Ethiopian Cabbage and Potato Stew)
Category	Ethiopian recipes
Difficulty

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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.

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

Equipment

• Large pot
• Wooden spoon or spatula
• Cutting board
• Chef's knife

Procedure

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.

Notes, tips, and variations

• Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences.
• Feel free to add other vegetables like bell peppers or green beans for additional flavor and variety.
• To save time, you can prepare the vegetables in advance by shredding the cabbage and cubing the potatoes and carrots.
• Make sure to cook the cabbage until it is tender but still retains some texture for a satisfying bite.
• For a vegan version, omit the vegetable oil and use a cooking spray or water for sautéing the onions and spices.
• Add other spices or herbs like cardamom, cinnamon, or thyme for additional flavor variations.
• Atkilt wat is a good source of dietary fiber from the cabbage.