Atkilt Wat

Name: Atkilt Wat
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 3 tbsp Niter Kibbeh, spiced clarified butter; 1 large Onion, finely chopped; 3 cloves of Garlic, minced; 1 tbsp Ginger, fresh, minced; 1 1/2 Jalapeño Chilies, sliced; 1 tsp Ground Turmeric; 1/2 tsp Ground Black Pepper; 1 1/2 tsp Salt, fine, to taste; 1/2 head of Green Cabbage, about 700 g, cut into 3–4 cm pieces; 4 medium Potatoes, about 600 g, peeled and cut into 3 cm chunks; 3 Carrots, about 300 g, sliced; 180ml Water

Atkilt Wat is a comforting Ethiopian vegetable stew fragrant with buttery spiced [niter kibbeh](4285) and warm turmeric. Tender potatoes, carrots and cabbage simmer with onion, garlic, ginger and chilies to create a flavorful, homey dish perfect with injera or rice.

Atkilt Wat is a comforting Ethiopian vegetable stew fragrant with buttery spiced [niter kibbeh](4285) and warm turmeric. Tender po... Show more

Traditional Ethiopian Recipe

Health Grade

A+ · Excellent

Rating

4.4

Time

45 min

Price

0,76 €

Calories

276 kcal

vegetarian

low calorie

easy

gluten free

Method

Prep the vegetables

Finely chop the onion, mince the garlic and fresh ginger, slice the jalapeño chilies, cut the green cabbage into 3–4 cm pieces, peel the potatoes and cut them into 3 cm chunks, and slice the carrots into even pieces. Keep each vegetable separate so you can add everything to the pot quickly.

Build the base

Warm the niter kibbeh in a large pot over medium heat until it melts and shimmers. Add the onion and cook, stirring often, for 5 minutes until it turns soft and translucent. Stir in the garlic, fresh ginger, and jalapeño chilies, then cook for 1 minute more until fragrant. Sprinkle in the ground turmeric and ground black pepper, and stir until everything is evenly coated and bright yellow.

Simmer the stew

Add 180 ml of the water and stir well to coat the vegetables in the spiced butter. Bring the pot to a gentle simmer, cover it, and cook for 20 minutes, stirring once or twice, until the potatoes and carrots are tender and the cabbage has softened. If the stew still looks too brothy, uncover it and let it cook a few minutes longer until the liquid lightly clings to the vegetables. Taste and season with the salt, a little at a time, until the flavor is balanced.