Spiced Ethiopian Atakilt Wat with Cabbage and Potatoes
A hearty and aromatic vegetable stew featuring cabbage, potatoes, and carrots, infused with Ethiopian spices.
Preparation
Get these tasks done before you start cooking.
Preparing the Spice Mix
- 1
Combine spices
In a small bowl, combine ginger, cumin seeds, turmeric, and berbere spice.
Tip: Toasting the spices lightly before cooking can enhance their flavor.
- 2
Mix thoroughly
Mix thoroughly until well blended.
- 3
Set aside
Set aside for later use.
Chopping the Vegetables
- 1
Prep veggies
Peel and cube the potatoes; chop cabbage into coarse pieces.
- 2
Slice carrots
Slice the carrots into thick rounds.
- 3
Arrange vegetables
Keep all vegetables aside.
Tip: Be careful not to overcook the vegetables to retain their texture.
How to Make Spiced Ethiopian Atakilt Wat with Cabbage and Potatoes
Total time: 1 h 47 min · Yields 4 servings
- 1
Sauté the onion and garlic
Heat vegetable oil in a large pot over medium heat. Add onions and garlic, cook until soft and translucent.
- 2
Infuse the spices
Stir in the prepared spice mix, cooking for about 3 minutes until fragrant.
- 3
Simmer the stew
Add potatoes, cabbage, and carrots to the pot. Pour in vegetable broth, cover, and simmer until veggies are tender, about 30-35 minutes. Adjust seasoning with salt and pepper.
Chef's Tips
Further reading
Frequently asked questions
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used and will add a slight sweetness to the stew.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Is there a substitute for berbere spice?
You can create a similar blend with paprika, cayenne, cinnamon, and ginger.
Can this dish be made ahead?
Yes, the flavors deepen if made a day in advance and stored in the fridge.
How can I reheat the stew?
Reheat on the stovetop over low heat, adding a little broth if it has thickened too much.
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