DISH RESEARCH · Dish
Atkilt
A gentle Ethiopian vegetable stew of tender cabbage, potatoes and carrots seasoned with turmeric and cumin.
About Atkilt
Atkilt wat is an Ethiopian vegetable stew centred on cabbage, potatoes and carrots. This profile follows Catholic Relief Services' complete version, keeping the accompanying injera separate from the stew itself.
Turmeric and cumin give the vegetables a warm, earthy flavour, while onion, black pepper and olive oil make the seasoning savoury but gentle.
The vegetables finish tender and distinct in a soft, lightly coated stew. Turmeric gives the pale cabbage and potatoes a golden tone alongside orange carrot pieces.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Atkilt
Ethiopian cabbage, potato and carrot atkilt wat.
- Olive oilCooking medium
- CarrotsSweet vegetable base
- OnionSavoury base
- SaltSeasoning
- Black pepperPeppery seasoning
- CuminWarm earthy spice
- TurmericWarm spice and golden colour
- CabbageLeafy vegetable base
- PotatoesStarchy vegetable base
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Olive oil:
- Carrots:
- Onion:
- Salt:
- Black pepper:
- Cumin:
- Turmeric:
- Cabbage:
- Potatoes:
Origins & food traditions
Catholic Relief Services describes atkilt wat as a beloved Ethiopian dish and provides a complete cabbage, potato and carrot stew seasoned with turmeric. Its separately listed injera is a serving accompaniment and is not treated as an ingredient of the stew.
Countries
- Ethiopia
- EritreaCatalogue link pending review
Cuisines & regions
- Ethiopian Cuisine
- Eritrean CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.