Ethiopian Berbere Cabbage - Atakilt Wat
Atakilt Wat is a vegetarian delight that shows the simplicity and complexity of Ethiopian cuisine. This quick and easy Ethiopian stir fry can be enjoyed as a side dish or with injera (traditional Ethiopian flatbread) for a complete meal. Its star ingredient is berbere, a sweetening spice blend, essential to Ethiopian cooking, berbere adds a taste to elevate Atakilt Wat. With its vibrant taste and versatility, this dish captures the essence of Ethiopian cuisine. Prepare to be amazed!
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.
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