Atakilt wat (a.k.a., atakilt alicha, ye’atakilt wot, etc.) is another one of my favorite Ethiopian dishes, made of humble vegetables: cabbage, potatoes, carrots and onions. Even though it’s rather mild, it’s still quite tasty.
If you have a large enough pot, it’s easy to double this recipe.
If you can find the spiced clarified butter nitr qibe (a.k.a., nitter kibbeh), do use it, as it adds a more flavorful dimension to this dish. But a vegetable oil, or ghee, will suffice.
Another variation uses green string beans instead of cabbage, which is also yummy. Hmmm, since the zucchini are coming in now, I wonder how they’d work here…
- 1/4 cup nitr qibe, ghee, or canola oil, or a mix thereof.
- 1 large onion, diced into 1/2 to 1 inch pieces
- 2 to 3 cloves of garlic, minced
- 1/2 to 3/4 inch of ginger root, grated
- 1/2 teaspoon turmeric
- 1 to 2 tablespoons tomato paste
- 1 pound round cabbage (about half a head), cut into 1 to 2 inch chunks
- 3/4 pound boiling-style potatoes (Yukon Golds are fine), peeled and cut into 1 inch chunks
- 3/4 pound carrots, cut into 1 to 2 inch chunks
- salt, to taste
- Heat the nitr qibe or oil in a large pot over high heat. Sauté the onion until translucent, about 10 minutes.
- Add the garlic and ginger, and stir for a minute or two until fragrant.
- Stir in the turmeric, tomato paste, cabbage, potatoes, carrots and salt. Cover, lower heat to medium-low, and cook until the thick vegetables have become tender, about 20 to 30 minutes. Stir every 5 to 10 minutes so that bits don’t stick and burn at the bottom of the pot.
- Adjust salt levels, if desired. Serve with basmati rice, or a flatbread like injera.