Entree: Ethiopia – Gurage – አታክልት ወጥ ➤ Atakilt Wot (Ethiopian spiced vegetable stew of cabbage, carrots, and potatoes simmered in seasoned oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) niter kibbeh or unsalted butter (or 3 tbsp (45 ml) vegetable oil for a vegan version)
- 2 medium onions, finely chopped (about 10 oz (280 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (30 ml) berbere spice blend (adjust to heat preference)
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 ml) tomato paste
- 3 medium carrots, cut into 1/2-inch (1.27 cm) slices (about 10 oz (285 g))
- 3 medium potatoes, peeled and cut into 1-inch (2.54 cm) cubes (about 1 lb (450 g))
- 1/2 small head cabbage, chopped into bite-sized pieces (about 1 lb (450 g))
- 1 cup (240 ml) vegetable broth or water, plus more if needed
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- Fresh cilantro or parsley for garnish (optional)
- Injera for serving (no measurement required)

Show original ingredient measurements

- 3 tbsp (45 ml) niter kibbeh or unsalted butter (or 3 tbsp (45 ml) vegetable oil for a vegan version)
- 2 medium onions, finely chopped (about 10 oz / 280 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (30 ml) berbere spice blend (adjust to heat preference)
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 ml) tomato paste
- 3 medium carrots, cut into 1/2-inch slices (about 10 oz / 285 g)
- 3 medium potatoes, peeled and cut into 1-inch cubes (about 1 lb / 450 g)
- 1/2 small head cabbage, chopped into bite-sized pieces (about 1 lb / 450 g)
- 1 cup (240 ml) vegetable broth or water, plus more if needed
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- Fresh cilantro or parsley for garnish (optional)
- Injera for serving (no measurement required)

Instructions

1. Heat the niter kibbeh or oil in a large skillet or shallow pot over medium heat. Add the chopped onions and cook until soft and translucent, about 7–10 minutes.
2. Add the garlic and ginger and cook 1–2 minutes until fragrant. Stir in the berbere and turmeric and toast gently for 1 minute to bloom the spices.
3. Add the tomato paste and stir to combine. Add the carrots and potatoes and toss to coat in the spiced oil.
4. Pour in the vegetable broth or water, bring to a gentle simmer, cover, and cook 10 minutes.
5. Add the chopped cabbage, stir, then cover and cook until all vegetables are tender when pierced with a fork, about 10–15 more minutes. Stir occasionally and add a splash of water if the pan becomes too dry.
6. Stir in the lemon juice, season with salt and pepper to taste, and remove from heat. Let rest 5 minutes to allow flavors to meld.
7. Garnish with fresh cilantro or parsley if desired and serve warm with injera.