Atiklett Wat (Ethiopian Potato, Carrot and Cabbage Stew)

February 26, 2014

224

There are a couple of Ethiopian restaurants in Kansas City (Blue Nile and Elsa's) and both are delicious. This recipe came from a blog I found a while back where the person writing it had taken a cooking class at Blue Nile and then shared this recipe for Atiklett Wat. It is spot on as far as what I have eaten at the restaurants and what I ate when I was in Ethiopia. I hope you enjoy!

2 T. extra virgin olive oil
6 medium carrots, cut into 1/2" slices
1 medium onion, cut into 1" cubes
6 medium yukon gold potatoes, cut into 1" cubes
1 T. turmeric
1/2 t. cumin
2 T. salt, divided
1/2 head green cabbage, cored and roughly chopped
4 cloves garlic
1 t. dried ginger
water

Heat oil over medium heat in a soup pot. Add carrots and onion and cook for 5 minutes. Add potatoes and cook for 10 minutes, stirring frequently. As needed, add water about 1/2 c. at a time to prevent...
See the full directions on my site

Nutritions

Calories
97

Sodium
1840mg
76% DV

Fat
3g
5% DV

Protein
2g
4% DV

Carbs
15g
5% DV

Fiber
4g
16% DV