Injera With Atakilt Wat Recipe Kit Recipe

African cuisine · 468 calories

Injera With Atakilt Wat Recipe Kit recipe

About this recipe

Discover the flavors of Ethiopia with our Injera with Atakilt Wat Recipe Kit! This kit includes teff flour for the traditional sourdough flatbread and fresh vegetables like carrots, potatoes, and cabbage for the hearty Atakilt Wat stew. Perfect for those exploring vegan or vegetarian cuisines, this dish is both nutritious and flavorful. Easy-to-follow steps guide you through fermenting the injera batter and simmering the spiced vegetables to perfection. Order now on the AnyFeast app or website and bring authentic Ethiopian cuisine to your kitchen!

Ingredients

  • 500 g Onion
  • 100 g Ginger
  • 250 g Carrot
  • 1 kg Potato
  • 1 pc (approx. 500 g to 800 g) Cabbage
  • 200 g Table Salt
  • 500 Ml Champion Oil
  • 20 g Turmeric Powder
  • - Nourish You Organic Teff Flour

Instructions

  1. 1. Prepare the injera batter by mixing 2 cups of teff flour with 1.5 cups of water in a large bowl. Cover and let it ferment for 24-48 hours at room temperature.
  2. 2. After fermentation, add 1/2 teaspoon of salt to the batter and mix well. The batter should have a slightly sour smell and a thin, pancake-like consistency.
  3. 3. Heat a non-stick skillet or injera pan over medium heat. Pour a ladleful of batter onto the pan, spreading it evenly in a circular motion to form a thin crepe.
  4. 4. Cook the injera for 2-3 minutes until the edges lift off the pan and the surface is covered with small holes. Do not flip; injera is only cooked on one side. Remove and let it cool.
  5. 5. For the Atakilt Wat, heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add 1 finely chopped onion and sauté until golden brown.
  6. 6. Add 2 minced garlic cloves, 1 tablespoon of grated ginger, and 1 teaspoon of turmeric. Stir and cook for 1-2 minutes until fragrant.
  7. 7. Add 2 diced carrots, 2 diced potatoes, and 1 diced cabbage to the pot. Stir well to coat the vegetables with the spices.
  8. 8. Pour in 1/2 cup of water, cover the pot, and let the vegetables simmer for 15-20 minutes until tender. Stir occasionally and add more water if needed.
  9. 9. Season the Atakilt Wat with salt to taste and remove from heat.
  10. 10. Serve the injera warm with the Atakilt Wat on top, rolling the injera around the vegetables or using it to scoop up the dish.