Angela, Digital Chef, Africa Analyst
Vegan spiced cabbage carrot and potato - Ethiopian Atakilt
Recipe name: Atakilt wat
Subtitle: Ethiopian spiced cabbage, carrot and potatoes
Preparation time: 25 minutes
This vegan African recipe is a popular side dish for any Ethiopian meal, made from cabbage, carrots and potatoes that have been spiced with fragrant berbere seasoning. Serve it with simmered lentils and Ethiopian flatbread for an easy weeknight dinner.
· 2 tablespoon extra virgin olive oil, divided
· ½ cup chopped yellow onion
· 2 tablespoons minced fresh garlic
· 11/2 teaspoons Berbere seasoning
· 1 teaspoon ginger paste or (3/4 teaspoon minced fresh garlic)
· 1 cup chopped carrot
· 2 cups chopped boiling potatoes
· 4 cups roughly chopped green cabbage
· ½ teaspoon of salt.
Heat one tablespoon of extra virgin oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and sauté for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
Add the carrot, potato, cabbage, and ½ teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
After 10 minutes, add another tablespoon of oil to the pan, stir and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro.