🇪🇹 Ethiopian
Carrots Wat
🇪🇹 Ethiopian
Slow, berbere-spiced wat — carrots simmered dark and deep, torn injera beneath. Ready in 50 minutes including prep.
Prep 15 min Cook 35 min Serves 4 Medium
Ingredients
- Saltto taste
- Onion2, chopped
- Garlic4 cloves, minced
- Potato3 medium, cubed
- Carrot2, thickly sliced
- Stock or Broth750 ml
- Niter Kibbeh2 tbsp
- Berbere1 tsp
- Injerato serve
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Warm the Niter Kibbeh in a heavy casserole and brown the carrots well on all sides — real colour means real flavour.
- 2
Lift the carrots out, soften the onion and garlic in the same pot, then add the berbere.
- 3
Return the carrots, tip in the potato and carrot, and pour over the stock.
- 4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
- 5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.
Chef's tip
For deeper flavour, toast the berbere in the oil before adding anything wet.
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