Atakilt Wat is a traditional Ethiopian dish that is vegetable based, but filled with a ton of flavorful spices that add a savory and spicy kick to the dish.
This dish includes cabbage, carrots and potatoes and is typically seasoned with ginger, garlic, turmeric and cumin and simmered on low until the vegetables are tender.
Atakilt Wat has been around for centuries, and throughout the years, different regions have also added their own spin to the recipe with some using additional spices or meat like beef or lamb.
It is served alongside injera, an Ethiopian flatbread that is often used as a utensil to scoop up the food. People also tend to serve Atakilt Wat with pickled vegetables, rice, bread or other grains.
This dish is a simple, yet hearty meal and will definitely satisfy you at any time of the day.
If you’d like to make this recipe for yourself, follow the steps below!
- Add oil to a medium pan. When hot, add the garlic, ginger and spices and let cook for about a minute.
- Add the onions and sauté until soft, about 4-5 minutes.
- Add the potatoes and carrots and mix thoroughly.
- Add the cabbage and mix.
- Add the water and bring to a simmer. Give everything one more mix.
- Lower the heat, cover and let simmer for about 15-20 minutes or until the vegetables are soft and the water has evaporated.
- Taste, and adjust salt levels to your liking.
- Serve and enjoy!
- 1/2 medium cabbage, finely chopped
- 1/2 red onion, diced
- 2 medium potatoes, peeled and cubed
- 2 carrots, diced
- 1 tsp ginger paste
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1/4 tsp ground cumin
- 1/2 tsp ground tumeric
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1 cup water
- Salt and pepper, to taste
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