Atakilt Wat is a basic Ethiopian stew that focuses on everyday vegetables and warm spices. It’s easy to put together and doesn’t require any hard-to-find ingredients. Perfect for when you want a taste of something different but still approachable.
The Story Behind This Recipe
I first discovered Atakilt Wat while browsing cookbooks that featured East African dishes that aren’t as well known here. It stood out because it felt wholesome without a lot of fuss—cabbage, potatoes, and carrots, simmered in spices I usually have around. When I made it, the kitchen filled with a gentle aroma of turmeric and ginger, which made it feel comforting right away.
It’s a dish that works great on a weeknight since you can prep the veggies ahead and let it cook while you take care of other things. Plus, it’s filling enough to stand on its own, but also nice alongside lentils or injera bread if you want to go more traditional.
My family was curious at first but ended up liking the mild warmth it brings without the heat. It’s one of those stews that feels like it gets better as leftovers, making for an easy next-day lunch. Cooking this reminded me why I love trying out recipes from different places—it doesn’t have to be complicated to be interesting.
One small habit I picked up while making this stew was to chop all the vegetables first, so the cooking part is smooth and stress-free. The balance of soft potatoes and cabbage with a little bite from the carrots keeps it from feeling too one-note. And the spices are just enough to make it cozy but not overwhelming.
Cuisine: Ethiopian
Course: Dinner
Servings: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 3 medium potatoes, peeled and chopped into chunks
- 3 large carrots, chopped
- 1/2 small head green cabbage, chopped
- 1 cup vegetable broth or water
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Step 1. Heat the oil in a large skillet or saucepan over medium heat.
- Step 2. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
- Step 3. Stir in the garlic, ginger, turmeric, cumin, cinnamon, and cardamom. Cook for 1-2 minutes until fragrant.
- Step 4. Add the potatoes and carrots and stir to coat with the spices.
- Step 5. Pour in the vegetable broth or water. Cover the pan and simmer for about 15 minutes, until the potatoes and carrots start to soften.
- Step 6. Add the chopped cabbage, season with salt and pepper, then cover and cook for another 10-15 minutes, until all the vegetables are tender.
- Step 7. Taste and adjust seasoning if needed. Garnish with fresh cilantro or parsley before serving, if you like.
Tips for Success
- Use a large pan so the veggies have room to cook evenly without steaming too much.
- If you want a thicker stew, uncover the pan in the last few minutes to reduce the liquid.
- Try to chop the vegetables into similar size chunks to ensure even cooking.
- This stew reheats well, so it’s great for meal prep or leftovers.
Variations & Substitutions
- Add a can of drained chickpeas for protein and heartiness.
- Include a diced tomato or a tablespoon of tomato paste for a slightly richer base.
- Use kale instead of cabbage if that’s what you have on hand.
- For a little heat, sprinkle in some red pepper flakes with the spices.
