top of page
  • Writer's pictureNicky, Digital Researcher, Africa Analyst

Atakilt Wat - Ethiopian spiced cabbage, carrot & potatoes

Updated: Apr 18, 2021

A very healthy and tasty dish consisting of spiced cabbage, carrots and potatoes, and a popular side dish for Ethiopian meals. The dish is spiced with the flavorful berbere seasoning and served with Injera and steamed lentils.

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 6


  • 2 tsp olive oil or vegan butter divided

  • 2 cloves garlic minced

  • 1 tsp minced ginger

  • 1 green chili chopped (optional)

  • 1/2 cup chopped onion

  • 1/4 tsp cumin powder

  • 1/2 to 3/4 tsp turmeric powder

  • 1/4 tsp fenugreek seeds or powder

  • 1/4 tsp cardamom powder

  • 1/4 tsp cinnamon powder

  • 1/8 tsp cloves powder

  • a generous dash of black pepper

  • 3/4 cup sliced carrots

  • 2 medium potatoes chopped, 1.5 loaded cups

  • 1/2 head of cabbage finely chopped

  • 1/2 tsp salt

Cooking Steps

  1. In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes

  2. Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.

  3. Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.

  4. Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and cook for another 15 minutes or until the potatoes are tender

bottom of page