Atkilt Wat (Ethiopian Cabbage and Potato Stew)
Atkilt wat is an Ethiopian stew of cabbage, potatoes and carrots, cooked gently in an onion, garlic and ginger base. Turmeric gives it a golden color, while paprika, cumin, coriander and a little cayenne add warmth without overwhelming the vegetables. A short steam with a splash of water softens the potatoes before the cabbage goes in, so everything finishes together. It is simple, cheap, and easy to adjust for heat.
Instructions
Warm the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until it is soft and translucent.
Stir in the garlic and ginger and cook for about a minute, until the smell turns fragrant.
Add the turmeric, paprika, cumin, coriander and cayenne. Stir well so the onions are evenly coated with the spices.
Add the cubed potatoes and sliced carrots and stir until they are coated in the spiced onions.
Pour in about ¼ cup of water, cover the pot, and cook for about 5 minutes to start softening the potatoes and carrots.
Add the shredded cabbage and mix it through. Cover and cook for 15 to 20 minutes, stirring now and then, until the cabbage is tender.
Taste and add salt as you like. Take the pot off the heat and let the stew rest for a few minutes, then scatter the chopped cilantro over the top and serve.
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