Injera plus Atakilt wat: Ethiopian cabbage, carrot & potato stew
Injera - Combine 3/4 C teff flour with 3.5 C water, allow to ferment for a couple of days.
Atakilt Wat Ingredients
	•	1/4 cup nitr qibe, ghee, or canola oil, or a mix thereof.
	•	1 large onion, diced into 1/2 to 1 inch pieces
	•	2 to 3 cloves of garlic, minced
	•	1/2 to 3/4 inch of ginger root, grated
	•	1/2 teaspoon turmeric
	•	1 to 2 tablespoons tomato paste
	•	1 pound round cabbage (about half a head), cut into 1 to 2 inch chunks
	•	3/4 pound boiling-style potatoes (Yukon Golds are fine), peeled and cut into 1 inch chunks
	•	3/4 pound carrots, cut into 1 to 2 inch chunks
	•	salt, to taste
Method
	1.	Heat the nitr qibe or oil in a large pot over high heat. Sauté the onion until translucent, about 10 minutes.
	2.	Add the garlic and ginger, and stir for a minute or two until fragrant.
	3.	Stir in the turmeric, tomato paste, cabbage, potatoes, carrots and salt. Cover, lower heat to medium-low, and cook until the thick vegetables have become tender, about 20 to 30 minutes. Stir every 5 to 10 minutes so that bits don’t stick and burn at the bottom of the pot.
	4.	Adjust salt levels, if desired. Serve with basmati rice, or a flatbread like injera.