Atakilt Wat: Ethiopian Cabbage, Potato & Carrot Stew
This vegan variation of a popular, traditional Ethiopian stew is recommend to be served with flatbread.
Ingredients:
2 tbsp. olive oil
1 yellow onion, minced
2 garlic cloves, minced
1 tsp. ginger, grated
½ tsp. ground cardamom
½ tsp. ground cinnamon
½ tsp. ground cumin
½ tsp. ground turmeric
4 potatoes, peeled and chopped
4 carrots, peeled and chopped
½ green cabbage, chopped
Salt and pepper to taste
Directions:
Heat oil in a frying pan over medium heat. Add onion, garlic and ginger. Cook until onion is softened, about three minutes.
Add cardamom, cinnamon, cumin and turmeric. Stir 1 to 2 minutes.
Add 2/3 cup water. Stir to loosen the onions, then add the potatoes, carrots and cabbage. Season with salt and pepper.
Cover pot and cook, stirring occasionally, until the potatoes are cooked through, about 20 minutes. Enjoy while hot.
Source: “Vegan Africa” cookbook by Marie Kacouchia
