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Atakilt Wat (Ethiopian Cabbage and Potato Stew) - Berbere Seasoning


  • 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)


  1. 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.

  2. Add garlic and ginger: Add the minced garlic and ginger, stirring until fragrant.

  3. Add Berbere seasoning: Sprinkle the Berbere seasoning over the onion mixture and cook for a few minutes, stirring constantly.

  4. Add vegetables: Add the chopped cabbage, cubed potatoes, and sliced carrots to the pot, stirring well to coat them with the spice mixture.

  5. Add broth: Pour in the vegetable broth and stir to combine. Bring the mixture to a simmer.

  6. Simmer: Reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the vegetables are tender.

  7. Season: Taste and add salt as needed.

  8. Serve: Serve the Atakilt Wat hot, garnished with fresh cilantro, and accompanied by injera or rice.

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