Atkilt Wat
Jump to recipeIngredients
- 1 medium head of cabbage, roughly chopped (about 1.5 pounds or 680 grams)
- 3 medium carrots, peeled and cut into 1-inch chunks (about 12 ounces or 340 grams)
- 3 medium potatoes, peeled and cut into 1-inch cubes (about 1 pound or 450 grams)
- 3 tablespoons berbere spice blend (45 milliliters)
- 2 tablespoons tomato paste (30 grams)
- 3 tablespoons ginger, minced fresh (30 grams)
- 4 cloves garlic, minced (20 grams)
- 3 tablespoons vegetable oil or niter kibbeh (45 milliliters)
- 1 medium yellow onion, diced (8 ounces or 225 grams)
- 1 teaspoon salt (5 grams)
- 1/2 teaspoon black pepper (2.5 grams)
- 1 cup vegetable broth or water (240 milliliters)
- 1/4 teaspoon cayenne pepper, optional (0.5 grams)
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat for 1-2 minutes until it shimmers.
- 2
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- 3
Stir in the minced ginger and garlic, cooking for 2 minutes until the raw smell dissipates and the mixture becomes aromatic.
- 4
Add the berbere spice blend and tomato paste, stirring constantly for 1-2 minutes to toast the spices and prevent burning. The mixture should darken slightly and become fragrant.
- 5
Add the potatoes and carrots to the pot, stirring to coat them evenly with the spice mixture. Cook for 2 minutes.
- 6
Pour in the vegetable broth and bring the mixture to a boil over medium-high heat, about 5 minutes.
- 7
Add the chopped cabbage and salt, stirring well. Reduce the heat to medium and simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes and carrots are fork-tender and the cabbage is soft.
- 8
Taste and adjust seasonings with salt and cayenne pepper if desired. The vegetables should be completely tender with a rich, spiced broth.
- 9
Serve hot in a bowl or on a plate lined with injera bread.