Prepare to embark on a flavorful journey to the heart of Ethiopia with a beloved dish known as Atakilt Wat. As an experienced chef and passionate food blogger, I’m thrilled to introduce you to this mouthwatering recipe. Join me in exploring the spices, textures, and traditions that make Atakilt Wat a culinary gem.
Ethiopia Atakilt Wat Recipe
Ethiopian Atakilt Wat
If you are considering a vegetarian meal, consider Atakilt Wat, an Ethiopian vegetable stew. This dish is made with tender vegetables and is Whole30-friendly. In Ethiopia, the traditional accompaniment is injera, a flatbread made from teff flour. You can also serve this delicious stew with other vegetarian dishes, including lentils, rice, and vegetables. And for those who are on a strict diet, Atakilt is a great option!
Print
Servings: 4 servings
Calories: 502kcal
Add to Collection
Equipment
Ingredients
- 5 potatoes
- 1 medium green cabbage
- 4 carrots
- 1 medium onion
- 1½ tbsp curry powder
- 1 tbsp turmeric
- 1 tsp cumin powder
- Pepper and salt to taste
- ½ cup cooking oil
- 1 cup water
Instructions
- Slice the onions and carrot.
- Peel the potatoes and cut them into cubes
- Chop up the cabbage without adding the core
- Place a pot over medium heat and add the cooking oil
- Add the sliced onions and carrot and sauté for approximately 5 minutes. Add the spices and stir.
- Pour the water into the mixture to prevent the food from burning.
- Add the cabbage and potatoes into the pot and mix thoroughly.
- Taste and adjust seasoning, adding the salt and pepper to taste.
- Cover the pot tightly and cook on medium heat for 25-30 minutes.
- Bring the pot down and allow it to cool a bit.
- Serve hot with rice or injera flatbread.
Video
Notes
This Ethiopian, one pot, cabbage stew (i.e. Atakilt Wat or Atkilt Wot) is vegan, gluten-free, and delicious.
Nutrition
Serving: 4servings | Calories: 502kcal | Carbohydrates: 59g | Protein: 7g | Fat: 28g | Saturated Fat: 2g | Sodium: 1041mg | Fiber: 10g | Sugar: 6g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Atakilt Wat
Ingredients:
- 2 cups of mixed vegetables (carrots, potatoes, cabbage, green beans)
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 tablespoons of Berbere spice blend
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper to taste
- 1 can of diced tomatoes (14 ounces)
- 1 cup of vegetable broth
- Fresh cilantro leaves for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat on the stovetop.
- Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant.
- Mix in the Berbere spice blend, ground cumin, and ground coriander. Cook for another minute to release the spices’ aromas.
- Add the mixed vegetables to the skillet. Sauté them for about 5 minutes, allowing them to absorb the spices’ flavors.
- Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste.
- Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for about 45-60 minutes or until the vegetables are tender. You can check for doneness by piercing the veggies with a fork.
- Once baked, garnish the Atakilt Wat with fresh cilantro leaves and serve hot.
Tips for making Atakilt Wat
Cooking Tips
Tips and Tricks for Perfect Atakilt Wat:
- Properly Prep Vegetables: Ensure uniformity in vegetable size to ensure even cooking. Smaller pieces cook faster, while larger ones may retain their texture.
- Master the Spice Blend: Adjust the level of spice to your preference. If you prefer it hotter, increase the Berbere spice blend; for a milder flavor, use less.
- Slow Cooking: Slow and steady is the key to a rich and flavorful Atakilt Wat. Allow the spices and veggies to simmer together to create a harmonious dish.
- Stir Sparingly: Avoid over-stirring during the cooking process. This can cause vegetables to break down and result in a mushy texture.
Common Mistakes to Avoid:
- Rushing the Spices: Don’t rush through the spice sautéing step. Properly toasted spices are essential for an authentic flavor.
- Insufficient Cooking Time: Patience is key. Vegetables should be tender, not undercooked, which can lead to a raw taste.
- Overcrowding the Pan: Overcrowding the cooking vessel can lead to uneven cooking and prolonged cooking times. Use a large enough skillet or ovenproof dish.
Serving Suggestions
Enhance Your Atakilt Wat Experience:
- Injera Bread: Atakilt Wat pairs beautifully with Injera, an Ethiopian sourdough flatbread. Tear off pieces and use them to scoop up the stew.
- Teff Injera: If you’re feeling adventurous, try making Teff Injera, a gluten-free version. It’s slightly tangy and adds an authentic touch.
- Ethiopian Coffee: Wrap up your meal with a traditional Ethiopian coffee ceremony. Sip on strong, aromatic coffee with a hint of spices, like cloves or cinnamon.
- Fresh Berries: For a sweet finish, serve a platter of fresh berries. Their natural sweetness complements the spiciness of Atakilt Wat.
- Tej (Honey Wine): Experience the unique flavor of Tej, an Ethiopian honey wine. It pairs wonderfully with the complex spices of Ethiopian cuisine.
Different Ways to Serve:
- Atakilt Wat Bowl: Serve a hearty bowl of Atakilt Wat as the main course. Don’t forget the Injera for scooping.
- Ethiopian Platter: Create an Ethiopian platter with Atakilt Wat, Doro Wat (spicy chicken stew), and various sides like lentils and greens. A feast for sharing.
- Atakilt Wat Wrap: Use large lettuce leaves or flatbreads to make wraps with Atakilt Wat, along with some grilled protein for added variety.
- Vegan Delight: Atakilt Wat can be a complete meal on its own, or you can pair it with a simple salad for a lighter option.
FAQs (Frequently Asked Questions) about Atakilt Wat
- Can I freeze leftover Atakilt Wat? Yes, you can freeze Atakilt Wat. Allow it to cool, then transfer to airtight containers or freezer bags. It will keep well for up to 3 months. To reheat, simply thaw and warm on the stovetop or in the microwave.
- What can I substitute for the Berbere spice blend? If you can’t find Berbere, you can make a substitute using a mix of paprika, cayenne pepper, ground ginger, and ground cinnamon. Adjust the quantities to match your preferred spice level.
- Is Atakilt Wat gluten-free? Atakilt Wat is naturally gluten-free. Just be cautious when choosing side dishes like Injera, which is traditionally made with wheat. Opt for gluten-free Injera if needed.
- Can I make Atakilt Wat in advance for a gathering? Atakilt Wat is an excellent dish to make in advance. The flavors actually improve over time. Simply reheat before serving.
- What’s the best way to reheat Atakilt Wat? To reheat Atakilt Wat, gently warm it on the stovetop over low to medium heat or use the microwave. Add a splash of water if needed to maintain the desired consistency.
Unlock the flavors of Ethiopia with our Atakilt Wat recipe. From Berbere spice to serving suggestions, explore Ethiopian cuisine like never before.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.