Atkilt wot

Having recently made a batch of Ethiopian spiced clarified butter (nit'r qibe) and a bucket load of berbere (Ethiopian spice mix) for a misir wot I was on the lookout for another dish that used those ingredients. That's when I came across this delicious recipe for Atklit wot, Ethiopian comfort food at its best. 

Ingredients
Serves 4 
2 tbsp nit'r qibe clarified butter (see below)
2 cloves garlic, crushed
1 tsp root ginger, finely chopped
1 - 2 tbsp berbere, to taste (see below)
100g chopped onion
150g carrots, sliced not too thinly
400 g medium potatoes, chopped into 1.5cm cubes
1/2 head of cabbage, 250g finely chopped
a generous dash of black pepper

1/2 tsp salt

for the nit'r qibe (Ethiopian spiced clarified butter)
250g unsalted butter
1 small red onion, roughly chopped
1 garlic clove, finely chopped
7cm piece ginger, finely chopped
1 tsp fenugreek seeds 
1 tsp ground cumin
1 tsp cardamom seeds 
1 tsp dried oregano
1/2 tsp ground turmeric
6 basil leaves

for the berbere spice mix
1 teaspoon fenugreek seeds
1 teaspoon cardamon seeds
1 teaspoon coriander seeds
8 black peppercorns
4 whole cloves
15 dried birds eye chilies
40g paprika
2 teaspoons onion powder
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 teaspoons cumin seeds
1 teaspoon garlic powder
1 teaspoon turmeric
½ teaspoon cayenne pepper

Method

to make the Nit'ir Qibe
Melt the butter in a saucepan over low heat, stirring frequently. Once melted the butter will begin to separate, forming a layer of foam on the top. Skim this off.  Continue to cook on the low heat until no more foam is produced.  Then add all the ingredients into the clarified butter and cook on a low to medium heat for 15 minutes, stirring occasionally. Remove from the heat briefly before straining through a fine sieve.  (Stored in a tightly covered container in the fridge it will last for 3 months)

to make the berbere spice mix

In a small frying pan over a medium heat, add the all the seeds  i.e. cumin, fenugreek, cardamon, coriander and the cloves, peppercorns and chilies. Cook for about 3 - 4 minutes until they begin to release their oils and smell wonderful. Allow to cool slightly and then add to a grinder and grind to a fine powder.  Add the ground spice mixture to the rest of the spices and mix well to combine.  It can be Store in an air-tight container for up to 6 months.

to make the Atkilt wot
In a large saute pan (with a lid) heat at a medium temperature. Add the nit'ir qibe and the onion. Fry gently for few minutes then add the garlic and the ginger. Contine to cook until the onions are soft. 

Add 1 tbsp of the berbere spice mix and stir in well. Allow the ground spices to cook for a few minutes. 

Add the cabbage, carrots and potato.  Add the salt and mix really well, making sure the vegetables were coated in the spice. Cover with the lid and cook for 15 minutes. Give it a stir half way through to make sure it doesn't stick too much. 

After 15 minutes remove the lid and taste. Adjust the level of spice in the dish to your preferred taste.  Always remember you can add more but never take away.  If you do add more berbere create a well in the centre of the dish, add a little oil then cook the dry spice mix first before mixing into the dish.  Also add more salt to taste.  

Now reduce the heat a little. Cover and cook for another 15-20 minutes until the carrots are soft but still with a little bite and the potatoes are tender. 

Serve hot with injera flat bread, some misir wot and gomen wot.