Atakilt Wat is a staple dish in Ethiopian cuisine. It’s vegan-friendly, packed with nutrients, and makes a perfect main or side dish!
Atakilt Wat (pronounced Ah-tuh-kilt Waht) is a very traditional Ethiopian dish. This was my first time trying it and WOW! What an amazing way to serve veggies! We hardly get cabbage in our diets. So having a delicious cabbage recipe was a nice change-up to the veggies we usually reach for.
In this recipe, I use my salt-free East African spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free East African seasoning on the market. But feel free to use whatever Ethiopian or Berbere spice you have on hand!
In this post, we will learn about the history of Ethiopian cuisine, dive into nutritional information, serving, storage & reheating information, and learn how to make this traditional Ethiopian dish!
This post is all about Atakilt Wat.
All About Ethiopian Cuisine
Traditional Ethiopian Food
One of the most commonly eaten dishes in Ethiopia is a sourdough flatbread called injera. It is typically served with stews that they call wats. Here is a list of common Ethiopian stews:
- Doro wat – spicy chicken stew
- Misir wat – lentil stew
- Atakilt wat – cabbage, carrot, and potato stew
Other classic Ethiopian dishes are Tibs (grilled meat) and Kitfo (a minced raw meat dish).
Traditional Ethiopian Spices
Spices are very important in Ethiopian cuisine. Its distinct and bold flavor comes from the unique blend of spices. Berbere is a commonly used spice blend in Ethiopian culture.
Berbere spice blends typically contain:
- Dried red chili peppers (like African bird’s eye chili or cayenne pepper)
- Paprika
- Cumin
- Coriander
- Cardamom
- Fenugreek
- Cinnamon
- Cloves
- Nutmeg
- Allspice
- Ginger
- Garlic
- Onion
There are many versions of Berbere, but they typically contain these key ingredients in varying amounts. This fundamental spice blend adds depth, heat, and complexity to Ethiopian dishes. While my East African contains a few extra ingredients like black pepper and turmeric, it’s still very comparable to your classic Berbere spice blend.
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Atakilt Wat Calories & Nutrition Information
As a dietitian and a major foodie, I only subscribe to meals that are both nutrient-dense AND delicious. This humble dish checks both of those boxes!
In just 150 calories per serving, it packs:
- 5 grams of fiber
- 3 grams of plant-based protein
- and 5 grams of fat
Per serving, the cabbage alone packs:
- 39% of your daily value for Vitamin C
- 31% of your daily value for Vitamin K
- 15% of your daily value for folate
- 12% of your daily value for Vitamin B6
What to Serve with Atakilt Wat
Traditionally, Atakilt Wat is served with Ethiopian sourdough flatbread (injera). Ingera acts as both a utensil and a staple pairing for this traditional vegetable stew. But you can absolutely serve it with rice, couscous, quinoa, or other bread like a baguette or sourdough!
If you are looking to add a bit of protein to your meal, we served our vegetable stew with some sausage! But I would love to have it on the side with some East African braised chicken breast. If you are looking to add even more veggies to your meal, you can also serve it with a refreshing side salad, such as a mixed green salad or a tomato-cucumber salad dressed with lemon and olive oil.
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Store & Reheat
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days.
Freezer: You can also freeze the dish for up to 3 months. Place the dish in the fridge to thaw overnight for best results.
Reheat
Microwave: Place the dish in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir the dish halfway through to warm it evenly.*
Stovetop: Place the dish in a skillet over medium-high heat with a splash of water or veggie broth. Once the water is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.
Atakilt Wat
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tsp The Spice Girl Kitchen East African Seasoning plus more, if desired
- 1/2 head of green cabbage, roughly chopped about 5 cups
- 4 large carrots, peeled and sliced into rounds
- 2 medium potatoes, washed and cut into cubes
- 1 cup veggie broth
- 1/2 lemon, juiced
- Salt to taste
Instructions
- Heat the olive oil in a pot over medium heat. Add the onion and saute until it becomes translucent (about 3-5 minutes).
- Add in the garlic, ginger, and seasoning. Stirring for about 1 minute until fragrant.
- Toss in the cabbage, carrots, and potatoes. Mix everything together well.
- Add in the veggie broth and season with salt to taste. Bring the mixture to a simmer. Reduce the heat, cover, and let cook for about 15 minutes or until the veggies are tender.
- Use a lemon juicer to squeeze fresh lemon juice during the last few minutes of cooking.
- Serve hot, garnish with cilantro or parsley. Serve with injera (sourdough flatbread), rice, or bread.
Notes
What to Serve with Atakilt Wat
Traditionally, Atakilt Wat is served with Ethiopian sourdough flatbread (injera). Ingera acts as both a utensil and a staple pairing for this traditional vegetable stew. But you can absolutely serve it with rice, couscous, quinoa, or other bread like a baguette or sourdough! If you are looking to add a bit of protein to your meal, we served our vegetable stew with some sausage! But I would love to have it on the side with some East African braised chicken breast. If you are looking to add even more veggies to your meal, you can also serve it with a refreshing side salad, such as a mixed green salad or a tomato-cucumber salad dressed with lemon and olive oil.Store & Reheat
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days. Freezer: You can also freeze the dish for up to 3 months. Place the dish in the fridge to thaw overnight for best results.Reheat
Microwave: Place the dish in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir the dish halfway through to warm it evenly.* Stovetop: Place the dish in a skillet over medium-high heat with a splash of water or veggie broth. Once the water is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.* Oven: Not recommended. * Total time depends on the amount you are reheating.This post was all about Atakilt Wat.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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