How to make Ethiopia Atakilt Wat

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Atakilt Wat easy Recipe

How to make Ethiopian Atakilt Wat

  • Author: James Cook
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50
  • Yield: 4 servings 1x
  • Diet: Gluten Free


An appetizing for people coming from East Africa ( Ethiopia ) and this dish is usually served in everyone, young or oldWe wish you love this special Ethiopian Atakilt Wat.


  • 5 potatoes
  • I 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 of water


  1. Slice the onions and carrot.
  2. Peel the potatoes and cut them into cubes
  3. Chop up the cabbage without adding the core
  4. Place a pot over medium heat and add the cooking oil
  5. Add the sliced onions and carrot and sauté for approximately 5 minutes. Add the spices and stir.
  6. Pour the water into the mixture to prevent the food from burning.
  7. Add the cabbage and potatoes into the pot and mix thoroughly.
  8. Taste and adjust seasoning, adding the salt and pepper to taste.
  9. Cover the pot tightly and cook on medium heat for 25-30 minutes.
  10. Bring the pot down and allow it to cool a bit.
  11. Serve hot with rice or injera flatbread.


This Ethiopian, one pot, cabbage stew (i.e. Atakilt Wat or Atkilt Wot) is vegan, gluten-free, and delicious.

  • Category: main, side, vegan
  • Cuisine: African, East African


  • Serving Size: 4
  • Calories: 502
  • Sugar: 6g
  • Sodium: 1041mg
  • Fat: 28g
  • Saturated Fat: 2g
  • Carbohydrates: 59g
  • Fiber: 10g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: Atakilt Wat

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