Culinary Medicine

Atakilt Wot

Along with being beautifully vibrant, this Atakilt Wot is low in saturated fats and is a good source of iron, potassium, folate, vitamin A, vitamin C, vitamin K, and manganese.


  • 2 Tablespoon plus one teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 Tablespoon ginger, grated
  • 1 medium onion, diced
  • 1 jalapeño, minced (remove seeds for less heat)
  • 1 Tablespoon berbere spice mix
  • 1 teaspoon turmeric
  • 1 head green cabbage, thinly sliced
  • 3 carrots, sliced into 1/4 inch coins
  • 4 medium potatoes, diced
  • 1/2 teaspoon salt, divided


  1. In a large, lidded skillet set to medium heat, add 2 Tablespoons of olive oil.
  2. Add garlic, ginger, jalapeño, and onion and sauté for 3 to 5 minutes or until onion is soft and mixture is fragrant.
  3. Stir in berbere and turmeric and toast for 2 to 3 minutes, stirring occasionally.
  4. Add cabbage, carrots, potatoes, and 1/4 teaspoon salt and mix well to combine. Cover and cook on medium heat, stirring occasionally, for about 15 minutes.
  5. Add remaining 1/4 teaspoon salt and 1 teaspoon olive oil and stir to combine. If mixture is fairly dry, add about a Tablespoon of water to deglaze the mixture.
  6. Once potatoes are cooked through, taste and adjust seasonings, if needed.
  7. Enjoy hot with injera and misir wot or as a side to your favorite meal.


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