Cookbook:Atkilt Wat (Ethiopian Cabbage and Potato Stew)

Atkilt wat is a flavorful and comforting dish that is a staple in Ethiopian cuisine. This hearty stew is made with a combination of cabbage, potatoes, carrots, and aromatic spices, creating a delicious and satisfying meal.

Ingredients

 * 2 carrots, peeled and sliced
 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 3 cloves of garlic, minced
 * 1 tablespoon grated ginger
 * 1 teaspoon turmeric
 * 1 teaspoon paprika
 * ½ teaspoon cumin
 * ½ teaspoon coriander
 * ¼ teaspoon cayenne pepper, or to taste
 * 1 medium cabbage, finely shredded
 * 2 large potatoes, peeled and cubed
 * Salt, to taste
 * Fresh cilantro, chopped, for garnish

Equipment

 * Large pot
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat.
 * 2) Add the chopped onion and sauté until it becomes soft and translucent.
 * 3) Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
 * 4) Add the turmeric, paprika, cumin, coriander, and cayenne pepper to the pot. Mix well to coat the onions and spices.
 * 5) Add the cubed potatoes and sliced carrots to the pot. Stir to coat the vegetables with the spices.
 * 6) Pour in a small amount of water (about ¼ cup) and cover the pot. Cook for about 5 minutes to soften the potatoes and carrots.
 * 7) Add the finely shredded cabbage to the pot. Mix everything together and cover the pot. Cook for another 15–20 minutes, or until the cabbage is tender, stirring occasionally.
 * 8) Taste and season with salt according to your preference.
 * 9) Remove the pot from the heat and let the stew rest for a few minutes. Garnish with freshly chopped cilantro before serving.

Notes, tips, and variations

 * Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences.
 * Feel free to add other vegetables like bell peppers or green beans for additional flavor and variety.
 * To save time, you can prepare the vegetables in advance by shredding the cabbage and cubing the potatoes and carrots.
 * Make sure to cook the cabbage until it is tender but still retains some texture for a satisfying bite.
 * For a vegan version, omit the vegetable oil and use a cooking spray or water for sautéing the onions and spices.
 * Add other spices or herbs like cardamom, cinnamon, or thyme for additional flavor variations.
 * Atkilt wat is a good source of dietary fiber from the cabbage.