Atakilt Wat (Ethiopian Vegetable Stew)
A mild and flavorful Ethiopian vegetable stew featuring potatoes, carrots, and cabbage, gently spiced with turmeric and ginger.
Ingredients
- 2 medium Potatoes
- 2 medium Carrots
- 1/4 head Cabbage
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1/2 teaspoon Turmeric
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the 2 medium Potatoes and the 2 medium Carrots, then cut them into 2.54 cm cubes. Shred the 1/4 head Cabbage.
- 2Heat the 2 tablespoons of Vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C).
- 3Add the 1 medium Onion to the pot and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
- 4Add the 2 cloves of minced Garlic and the 1 teaspoon of Ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
- 5Add the cubed Potatoes, Carrots, and shredded Cabbage to the pot. Stir everything together well to coat the vegetables with the onion and garlic mixture.
- 6Sprinkle the 1/2 teaspoon of Turmeric, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper over the vegetables. Stir well to combine.
- 7Pour in the 1/2 cup of Water. Bring the mixture to a simmer, then cover the pot tightly. Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes and carrots are easily pierced with a fork.
- 8Serve the Atakilt Wat hot or warm.
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