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Atkilt Wat (Cabbage, Carrot and Potato Stew)

The Quirky Foodster Team

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15 minutes
Prep
25 minutes
Cook
4
Servings

Ingredients

  • 3 tbsp vegetable oil or niter kibbeh
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/2 tsp ground turmeric
  • 300 g (3 cups) green cabbage, sliced
  • 2 medium carrots, sliced into rounds
  • 2 medium potatoes, peeled and cubed
  • 1/2 tsp salt, to taste
  • 120 ml (1/2 cup) water

Method

  1. Heat the oil in a large saucepan and sauté the onion over medium heat until translucent, about 6 minutes.
  2. Add garlic, ginger and turmeric, and cook for 1 minute until fragrant and golden.
  3. Add the potatoes and carrots, stir to coat in the spiced oil, and cook for 5 minutes.
  4. Pour in the water, cover, and simmer for 10 minutes until the potatoes are nearly tender.
  5. Add the cabbage, stir well, cover again, and cook for a further 8-10 minutes until all vegetables are tender but not mushy.
  6. Season with salt, adjust liquid if needed, and serve warm.

Introduction: Atkilt Wat is a mild, turmeric-gold vegetable stew of cabbage, carrots and potatoes, offering a gentler counterpoint to Ethiopia's fierier berbere-based dishes.

Cultural Background: Atkilt Wat is a mild, turmeric-gold vegetable stew of cabbage, carrots and potatoes, offering a gentler counterpoint to Ethiopia's fierier berbere-based dishes. It is a common fasting-day lunch and a staple part of the mixed vegetarian platter known as Beyaynetu.

Tips: Cut vegetables to similar sizes so they cook evenly. Avoid overcooking the cabbage; it should retain a slight bite.

Variations: Some cooks add green beans for extra texture. A pinch of berbere can be added for those who want more heat.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently in a covered pan over low heat, adding a splash of water if it has thickened.

FAQs:

Q: Can I add other vegetables?
A: Yes, green beans, peas or bell peppers are common additions without changing the character of the dish.

Q: Why is it yellow rather than red?
A: Atkilt Wat is one of the milder Ethiopian stews, coloured with turmeric rather than berbere, and is meant to balance spicier dishes on the platter.

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