Jane’s Kitchen: Atakilt Wat (Eritrean Vegetable Stew)

½ head medium green cabbage, chopped 

3 medium carrots, peeled and cut in chunks 

3 medium potatoes, peeled and cut in chunks 

1 cup cut green beans, fresh or frozen 

1/2 red bell pepper, cut in chunks 

1/2 yellow bell pepper, cut in chunks 

4 tablespoon virgin olive oil 

1 large onion, sliced 

1/2 green chili, slit, (optional – seeds removed)

2 garlic cloves, grated 

1 inch ginger, grated (or 1/2 teaspoon ground ginger) 

½ teaspoon turmeric powder 

1 teaspoon cumin powder 

1/4 teaspoon cardamom 

½ teaspoon coarse ground black pepper 

1 large pinch of cinnamon 

salt to taste 

parsley for garnish


In a large skillet, add 2 tablespoons of oil and heat at medium-low. Once hot, add garlic, ginger, chili, and onion. Mix, cook for 4 minutes. 

Add the cumin, turmeric, cardamom, cinnamon and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden. 

Add the carrots, potato, green beans and peppers and mix well. Add cabbage and 1/2 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. 

Add 1/2 tsp or more salt, and 1 tablespoon olive oil. Mix in. Deglaze at this time with water, if needed. Cover and Cook for another 15 minutes or until the potatoes are tender. 

Remove chili pepper before serving. 

Sprinkle with chopped parsley (or cilantro). 

Traditionally served with injera, a sourdough thick crepe, but you can substitute purchased sourdough flatbread or Indian dosas or naan.