Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – አትክልት ወጥ ➤ Atkilt Wot (Hearty Ethiopian vegetable stew of cabbage, carrots, potatoes and green beans simmered with turmeric and warm spices for fasting tables)

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 45 min

Additional 5 min

Total 1 hr 5 min

Ingredients

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

- 3 tbsp (45 ml) vegetable oil
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 tbsp (15 g) berbere spice blend
- 1 tsp (5 g) ground turmeric
- 14 oz (400 g) canned diced tomatoes
- 3 medium carrots, sliced, approx. 10 oz (285 g)
- 3 medium potatoes, peeled and cubed, approx. 1 lb (454 g)
- 4 cups (280 g) green cabbage, thinly sliced
- 1 cup (125 g) green beans, trimmed and halved
- 1 cup (240 ml) vegetable stock or water, plus more if needed
- Salt to taste
- Juice of 1 lemon, approx. 2 tbsp (30 ml)
- Fresh cilantro or parsley for garnish (optional)
- Injera or flatbread for serving

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 tbsp (15 g) berbere spice blend
- 1 tsp (5 g) ground turmeric
- 14 oz (400 g) canned diced tomatoes
- 3 medium carrots, sliced, approx. 10 oz (285 g)
- 3 medium potatoes, peeled and cubed, approx. 1 lb (454 g)
- 4 cups (280 g) green cabbage, thinly sliced
- 1 cup (125 g) green beans, trimmed and halved
- 1 cup (240 ml) vegetable stock or water, plus more if needed
- Salt to taste
- Juice of 1 lemon, approx. 2 tbsp (30 ml)
- Fresh cilantro or parsley for garnish (optional)
- Injera or flatbread for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 3 tbsp (45 ml) vegetable oil in a large pot over medium heat. Add the sliced onion and cook, stirring often, until soft and beginning to brown, about 8–10 minutes.
2. Add 3 cloves (5/16 oz (9 g)) minced garlic and 1 tbsp (6 g) minced ginger and cook 1 minute until fragrant. Stir in 1 tbsp (15 g) berbere and 1 tsp (5 g) turmeric and cook 30–60 seconds to bloom the spices.
3. Add 14 oz (400 g) canned diced tomatoes, 1 cup (240 ml) vegetable stock, and bring to a gentle simmer. Add the cubed potatoes and sliced carrots, cover and cook 10 minutes.
4. Stir in the thinly sliced cabbage 4 cups (280 g) and green beans 1 cup (125 g). Season with salt, reduce heat to medium-low, cover and simmer until all vegetables are tender, about 15–20 minutes. Add a splash more stock or water if the mixture becomes too dry.
5. Remove from heat, stir in the juice of 1 lemon 2 tbsp (30 ml), adjust salt to taste and let rest 5 minutes to meld flavors. Garnish with chopped cilantro or parsley if using.
6. Serve Atkilt Wat at room temperature or warm on a platter with injera for tearing and scooping.

1. Heat 3 tbsp (45 ml) vegetable oil in a large pot over medium heat. Add the sliced onion and cook, stirring often, until soft and beginning to brown, about 8–10 minutes.
2. Add 3 cloves (9 g) minced garlic and 1 tbsp (6 g) minced ginger and cook 1 minute until fragrant. Stir in 1 tbsp (15 g) berbere and 1 tsp (5 g) turmeric and cook 30–60 seconds to bloom the spices.
3. Add 14 oz (400 g) canned diced tomatoes, 1 cup (240 ml) vegetable stock, and bring to a gentle simmer. Add the cubed potatoes and sliced carrots, cover and cook 10 minutes.
4. Stir in the thinly sliced cabbage 4 cups (280 g) and green beans 1 cup (125 g). Season with salt, reduce heat to medium-low, cover and simmer until all vegetables are tender, about 15–20 minutes. Add a splash more stock or water if the mixture becomes too dry.
5. Remove from heat, stir in the juice of 1 lemon 2 tbsp (30 ml), adjust salt to taste and let rest 5 minutes to meld flavors. Garnish with chopped cilantro or parsley if using.
6. Serve Atkilt Wat at room temperature or warm on a platter with injera for tearing and scooping.