Entree: Ethiopia – Central Culinary Region – አታክልት ወጥ ➤ Atakilt Wat (Ethiopian vegetable stew of cabbage, potatoes, and carrots simmered with spices and clarified butter)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 25 min

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) salt, or to taste
- 3 medium potatoes, peeled and 1-inch cubed (about 1 lb / 450 g)
- 2 large carrots, sliced on the bias (about 8 oz / 225 g)
- 1 small head cabbage, core removed and coarsely chopped (about 1 lb / 450 g)
- 1 small green chili, slit (optional)
- 1 cup (240 ml) vegetable broth or water
- 1 tbsp (15 ml) lemon juice or to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat niter kibbeh and vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and beginning to brown, about 8–10 minutes.
2. Stir in the garlic, ginger, turmeric, black pepper, and salt; cook 1 minute until fragrant. Add the potatoes and carrots, toss to coat in the spiced butter, and cook 3–4 minutes.
3. Add the chopped cabbage and slit green chili, pour in the vegetable broth or water, stir to combine, and bring to a gentle simmer. Reduce heat to low, cover, and cook until the vegetables are tender and the flavors meld, about 20–25 minutes, stirring once or twice.
4. Uncover, increase heat if needed, and simmer a few minutes to reduce excess liquid to a saucy consistency. Stir in lemon juice, adjust salt and pepper to taste, and remove from heat.
5. Serve hot on injera or with flatbread, garnished with chopped cilantro or parsley if using.