Vegetable Atkilt Wot, Shiro Wot & Injera Platter

Vegetable Atkilt Wot, Shiro Wot & Injera Platter

A diverse vegan Ethiopian platter featuring mild, tender cabbage and potato stew (Atkilt Wot), creamy spiced chickpea flour stew (Shiro Wot), and soft, tangy Teff Injera.

Dietary

Tags

Ingredients

Instructions

  1. For the Injera (2-3 days ahead): In a large bowl, whisk together 2 cups teff flour and 2 1/2 cups warm water until smooth. In a separate small bowl, dissolve 1 teaspoon active dry yeast and 1/2 teaspoon sugar in 1/2 cup warm water. Let sit for 5 minutes until foamy. Add the yeast mixture to the teff batter, stir well. Cover loosely and let ferment at room temperature for 2-3 days, stirring once daily. The batter should develop a sour smell and bubbles on the surface. On the day of cooking, stir in 1/2 teaspoon salt and thin with up to 1/2 cup warm water until it has a thin pancake-like consistency.
  2. Start Atkilt Wot: In a large pot or Dutch oven, heat 1/4 cup vegetable oil over medium-high heat. Add 1 chopped yellow onion and cook, stirring, until softened, about 8 minutes. Add 3 minced fresh garlic cloves and 1/2 ounce grated fresh ginger. Cook for 2 minutes until fragrant. Stir in 1 teaspoon ground turmeric.
  3. Simmer Atkilt Wot: Add 1 small head green cabbage, 3 carrots, 2 russet potatoes, and 2 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-35 minutes, or until vegetables are tender. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust seasoning to taste.
  4. Prepare Shiro Wot Paste: In a small bowl, whisk together 1 cup chickpea flour with 1 cup water until a smooth paste forms. Add 1/2 teaspoon ground fenugreek, 1/2 teaspoon ground cardamom, and 1/4 teaspoon ground cloves. Mix well.
  5. Start Shiro Wot: In a separate medium pot, heat 1/4 cup vegetable oil over medium heat. Add 1 chopped yellow onion and cook until softened, about 8 minutes. Add 3 minced fresh garlic cloves and 1/2 ounce grated fresh ginger. Cook for 2 minutes until fragrant. Stir in 1/2 teaspoon ground turmeric.
  6. Cook Shiro Wot: Slowly whisk the chickpea flour paste into the pot with the onions. Gradually add the remaining 3 cups water, stirring constantly to prevent lumps. Bring to a gentle simmer, then reduce heat to low and cook, stirring frequently, for 15-20 minutes, until the Shiro Wot thickens to a creamy consistency. Stir in 1/2 teaspoon salt. Adjust seasoning.
  7. Cook the Injera: Heat a large non-stick griddle or tawa over medium heat. Pour about 1/2 cup of the injera batter onto the griddle, spreading it quickly in a circular motion to form a thin round. Cover immediately. Cook for 1-2 minutes until the surface is covered with 'eyes'. Remove and stack. Repeat with remaining batter, greasing the griddle lightly with vegetable oil as needed.
  8. Serve: Serve the Atkilt Wot and Shiro Wot side-by-side on a large platter. Provide plenty of warm Injera for scooping up the stews.

Notes

Ensure you stir the Shiro Wot frequently while it thickens to achieve a smooth, lump-free consistency. These vegan stews offer a wonderful contrast in textures and flavors, making a satisfying meal.

Nutrition (per serving)