Ethiopian Atakilt Wot - Cabbage and Carrot Stew

INGREDIENTS

 (4 servings)

½ cabbage

3 carrots

1 red onion, sliced

5 cloves garlic, crushed

1 inch ginger, grated

Black pepper

½ tsp coriander seeds, roasted & ground

½ tsp turmeric

½ cup water

Salt

Serve with injera

METHOD

1. Chop carrots into large batons and rinse. Slice cabbage into 2×6 cm strips.

2. Fry onions on high heat until fragrant, then add garlic and ginger. Cook a couple of minutes.

3. Add turmeric, ground coriander seeds, and black pepper. Stir well.

4. Once caramelized, add 3¼ cups water, then add carrots. Let carrots cook for roughly 5 minutes.

5. Add cabbage. Turn heat to LOW and continue stirring to ensure it all cooks evenly — about 5 more minutes.

6. Turn heat off. Add salt to taste.

7. Serve on top of injera.

Class notes: This is the fastest of the three dishes — it will be done well before the Doro Wat and Messer Wot. Once finished, cover the pot and keep warm until serving time. Don't overcook the cabbage — it should be just tender, not grey and mushy.