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Let’s dive into the wonderful world of Ethiopian cuisine and discover a dish that’s truly special—Atakilt Wat. The traditional Ethiopian delight is no doubt a real crowd-pleaser, often savoured as a side dish or as part of a larger meal.
Atakilt Wat (Ethiopian Cabbage, Carrot, and Potatoes)
The name “Atakilt Wat” translates to “cabbage stew” in Amharic, the official language of Ethiopia. So you can already guess that this dish puts the spotlight on the humble cabbage in a delightful way!
This vegetarian delight shows the simplicity and, at the same time, complexity of Ethiopian cuisines, combining the humble cabbage with a tantalizing spice blend known as berbere.
Berbere
Now, let’s talk about the star of the show in Atakilt Wat—berbere! This incredible spice blend is like a flavour that’s essential to Ethiopian cuisine. Picture a medley of chilli peppers, garlic, ginger, fenugreek, and an array of aromatic herbs coming together in a harmonious dance. It’s a party for your taste buds!
Berbere works its magic by infusing the cabbage and other veggies with a blend of flavours. It’s the secret ingredient that takes it from ordinary to extraordinary.
In addition to the cabbage, Atakilt Wat often includes other vegetables, such as carrots and onions, to add texture to the dish.
Ethiopian cuisine is loved around the world for its special mix of spices, aromatic herbs, and different dishes.
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Ethiopian Berbere Cabbage - Atakilt Wat
Ingredients
- 4 small yellow potatoes
- 1 medium sized cabbage
- 4 carrots
- 1 onion
- 2 cloves of garlic
- ⅓ cup olive oil
- 1 tablespoon berbere spice
- 1 tablespoon turmeric powder
- ½ tablespoon ginger powder
- ½ tablespoon ground black pepper
- ½ tablespoon ground cumin
- salt
Instructions
- Heat the olive oil in a pan
- Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant.
- Add the berbere spice blend, turmeric powder, and ginger powder to the pan. Stir well to coat the onions and garlic with the spices.
- Add the shredded cabbage sliced carrots and potatoes to the pan. Stir to combine the vegetables with the spice mixture and cover with a lid and let the vegetables simmer for about 10-15 minutes or until they are tender but still have a slight crunch.
- Add salt to taste and stir occasionally to prevent sticking and ensure even cooking.
- Adding water is optional, it depends on individual texture. If you want it crunchy you may not add water.
- Serve hot as a side dish or with injera (traditional Ethiopian flatbread) for a complete meal.
