Ingredients:
1 tbsp Berbere seasoning
1/4 cup olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/2 head cabbage, chopped
3 large potatoes, peeled and cubed
3 large carrots, sliced
1 cup vegetable broth
Salt to taste
Fresh cilantro, chopped (for garnish)
Injera (Ethiopian flatbread) or rice (for serving)
Instructions:
Cook onions: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until it is soft and translucent.
Add garlic and ginger: Add the minced garlic and ginger, stirring until fragrant.
Add Berbere seasoning: Sprinkle the Berbere seasoning over the onion mixture and cook for a few minutes, stirring constantly.
Add vegetables: Add the chopped cabbage, cubed potatoes, and sliced carrots to the pot, stirring well to coat them with the spice mixture.
Add broth: Pour in the vegetable broth and stir to combine. Bring the mixture to a simmer.
Simmer: Reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the vegetables are tender.
Season: Taste and add salt as needed.
Serve: Serve the Atakilt Wat hot, garnished with fresh cilantro, and accompanied by injera or rice.
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