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Atakilt wat

Local name: አትክልት ወጥ

Potatoes, carrots and cabbage stewed soft in a golden turmeric sauce with a restrained hand of berbere.

VeganGluten-free#potatoes#cabbage#carrots#turmeric#stew
Atakilt wat

Photo: mlinksva · CC CC0 1.0

Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Difficulty
Easy

Method

  1. Heat the oil in a large casserole and soften the onion over medium heat for 8 minutes without browning.
  2. Add the garlic, ginger, turmeric and berbere. Fry for 1 minute, stirring.
  3. Add the carrots and potatoes, toss to coat them in the spices, then pour in the water and add the salt.
  4. Cover and cook gently for 15 minutes.
  5. Pile the cabbage on top without stirring, cover again and cook for another 15 minutes. The cabbage will release its water and collapse.
  6. Stir gently, check that the potatoes are tender, and let the stew reduce uncovered for a few minutes if there is too much liquid.
  7. Adjust the seasoning and serve hot with injera or rice.

This is the mild element of an Ethiopian platter, a counterpoint to fiercer dishes like misir wat. Adjust the berbere to your taste, or use a pinch of paprika and chilli if you cannot find it.

Nutrition · per serving

Calories
257 kcal
Protein
4.4 g
Fat
14.2 g
Carbohydrate
30.7 g
Fibre
6.3 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why is the cabbage laid on top without stirring?

Sitting in a layer above the potatoes, the cabbage steams in its own moisture and keeps its wide ribbons. Stirred in from the start it releases water into the base of the pot, shreds into threads and turns the stew into soup. Stir only once, at the end.

Why so little water, only 150 ml?

The vegetables supply most of the liquid, the cabbage above all. The 150 ml only exist to get the covered cooking going without the spices catching. If too much juice remains at the end, a few uncovered minutes concentrate it around the vegetables.

Is this stew better made a day ahead?

Yes, an overnight rest helps: the potatoes finish absorbing the turmeric and berbere, and the flavours settle. It keeps three days in the fridge and reheats gently with a couple of spoonfuls of water, since it will have thickened.

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