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Atkilt Wat (Cabbage, Carrot & Potato Stew)

Name: Atkilt Wat (Cabbage, Carrot & Potato Stew)
Total time: 30 min
Yield: Serves 2
Cuisine: Ethiopia
Ingredients: 1/4 head Cabbage; 1 Carrot; 2 Potato; 1/2 Onion; 1 tsp Turmeric; 2 tbsp Vegetable oil

Side Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐

Cabbage, carrot, and potato braised gently in turmeric — a vegetable dish with cheerful color.

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📖 The Story Behind This Dish

"Atkilt" means vegetables, and among Ethiopia's many spicy dishes, this one stands out for its golden turmeric hue and gentle flavor. Like gomen, it plays a palate-cleansing role between the spicier braises, and it's a home-cooking staple made frequently in Ethiopian households.

🌆 Where it's eaten: Among the colorful array of stews atop injera, the vivid yellow of atkilt wat brightens the table — a gentle flavor that's easy for kids to enjoy too.

🥕 Ingredients (serves 2)

Cabbage 1/4 head
Carrot 1
Potato 2
Onion 1/2
Turmeric 1 tsp
Vegetable oil 2 tbsp

👩‍🍳 Instructions

Roughly chop the cabbage; thinly slice the carrot and potato.
Heat oil in a pot and sauté the onion, then add the turmeric to bring out its fragrance and color.
Add the potato and carrot and sauté, then add a small amount of water, cover, and simmer until tender.
Add the cabbage and simmer briefly.
Season with salt to finish.

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