LITTLE MISS TASTY

ATAKILT WAT (ETHIOPIAN)

Ingredients

  • 2 TBSP Niter Kibbeh*
  • 1 TBSP Fresh Ginger, Minced
  • 4-6 Cloves of Garlic, Minced
  • 2 TBSP Tomato Paste
  • 1 Med Yellow Onion
  • 4 Med Potatoes
  • 3 Large Carrots
  • Half/Whole Head Green Cabbage
  • 1 tsp Berbere*
  • 1 tsp Salt
  • 3/4 tsp Turmeric
  • 1 C Vegetable Stock*
*Niter Kibbeh may be hard to find so you can just substiute it with ghee or butter/vegan butter alternative. Click on berbere to learn how to make your own from whole spices or look for a premade Ethiopian berbere in stores or online. Click on vegetable stock to learn how to make your own.

Directions

  1. To prep veggies cut onion in half length-wise from stem to root, lay flat sides down and cut into 1/4-inch slices; cut cabbage in half from root to tip and core, lay the flat sides down, cut out stem and discard then cut the rest into thin shreds; cut carrot in half length-wise, then slice into 1/4-inch half-moons; and cut the potatoes into 3/4 inch cubes.
  2. Melt the niter kibbeh in a very large pot or wok with lid over med heat. Add the berbere, salt, turmeric, ginger, and garlic to the pan. Stir and heat through until it just begins to bubble. Stir in the tomato paste.
  3. Add onions, potatoes, and carrots and adjust heat if necessary so the vegetables are gently sizzling. Cook for about 10 min, stirring often.
  1. Cover and continue to cook for about 5-10 more min, stirring often. The potatoes and carrots should be almost tender by now.
  2. Add the shredded cabbage and vegetable broth and stir until well mixed, then cover. Cook for 5 to 10 more minutes (depending on how cooked down you enjoy cabbage) stirring often. You may need to add a bit more stock or water if it gets dry--be careful not to let it burn on the bottom.
  3. Serve with injera (click here for recipe) and pair with other great Ethiopian dishes such as Misir Wat (click here for recipe) and Kik Alicha (click here for recipe) -- see picture above.
Copyright Sheila Cook, Jan. 2021.