A vegetable love letter from Ethiopia

Atakilt wot (there are various spellings) is an Ethiopian side dish with ingredients you probably already have: cabbage, potatoes, and carrots. Although basic and simple, this combination melds so well that it is both comforting and addictive. I went with friends to Zeni Ethiopian Restaurant in the San Francisco Bay Area, and we loved the flavors so much that we were compelled to order more.

Cabbage, potatoes, and carrots—Ethiopian style

The Sriracha chili sauce adds a hint of spicy sweetness. If the vegetables stick to the pan even with low heat, add vegetable broth or water a tablespoon at a time so the vegetables cook until soft without sticking. Serve with yellow split pea stew and brown rice.

  • olive oil
  • carrots, thinly sliced
  • onion, sliced into thin half-moons
  • potatoes, cut into 1-in. dice
  • salt
  • pepper
  • ground cumin
  • turmeric
  • Sriracha chili sauce
  • cabbage, cut into 1-in. dice
  1. Heat oil in a large enameled cast iron pan or other large heavy bottom pan over medium heat. Cook the carrots and onion until just beginning to soften, about 5 minutes.
  2. Add potatoes, salt, pepper, cumin, turmeric, and Sriracha. Reduce heat to low and cook, covered, stirring occasionally, until potatoes begin to soften, about 15 minutes. Add cabbage and cook, covered, stirring occasionally, until vegetables are soft, about 15 minutes. Season to taste with salt, pepper, and more Sriracha.
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