Atakilt Wot – Ethiopian Vegetable Dish with Carrots, Cabbage, and Potatoes
I used halved Brussels sprouts in this recipe instead of cabbage, but you could just as easily use thinly sliced cabbage in its place! The instructions won’t change at all. I also included a poblano pepper, which isn’t traditional, but I thought it added another layer to the dish. Omit the pepper if you wish, or substitute a regular bell pepper in its place. Your choice!
Atakilt Wot – Ethiopian Vegetable Dish with Carrots, Cabbage, and Potatoes
Ingredients
- 2 tbsp healthy cooking oil
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 1 green chili, minced
- 1/2 cup onion, finely chopped (about 1/2 of a normal-size onion)
- 3/4 tsp turmeric powder
- 1/2 tsp fenugreek powder
- 1/4 tsp clove powder
- 1 tsp ground black pepper
- 1/4 tsp berbere spice (SEE LINK ABOVE)
- 3/4 cup sliced carrots (I used 3 medium-size carrots)
- 1 medium-size potato, cut into small pieces
- 1/2 head of cabbage OR 12-15 Brussels sprouts, thinly cut or halved
- 1 poblano pepper, chopped
- 1/2 tsp sea salt (or more to taste, if necessary)
- Fresh water
Instructions
- Prepare all of your vegetables in advance before starting. Then, heat the oil on medium heat in a large frying pan or wok.
- When the oil is hot, add in the chopped onion, garlic, and ginger. Stir to coat and let it cook on medium heat for about 4 minutes or until the onions are translucent.
- Add the spices (minus the salt, you'll add that later. Stir well and let cook for about another 3-4 minutes. This allows the spices to release their flavors for later.
- Add the vegetables now, along with the salt. Stir well. The goal is for the spice and onion mix that you just prepared to coat all of the vegetables. Then cover and let them cook for about 5-10 minutes (check regularly to ensure that the veggies aren't burning).
- After 5-10 minutes of cooking, add about 1/4 cup of water and stir lightly. Cover and cook for another 10 minutes.
- Add another 1/4 cup of water. Cover and continue to cook until the vegetables are all well cooked. You may need to add a little bit more water if the vegetables are at risk of burning to the bottom of the pan, but only add a little bit at a time after this. Adding too much will dilute the flavor of the spices, so go carefully and only use as much as you need, no more.
- When the veggies are cooked, you may turn off the heat and let the dish cool slightly before serving.
- Serve hot with a side of injera bread or steamed rice.
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