Potatoes and cabbage in ginger turmeric sauce (Atakilt) from Ethiopia: Recipes and Traditions from the Horn of Africa (page 79) by Yohanis Gebreyesus and Jeff Koehler

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Notes about this recipe

  • metacritic on September 08, 2025

    Cooked again with new potatoes, which really shine here. A seasonal, produce-driven focus on these recipes really lifts this cookbook.

  • metacritic on October 01, 2021

    This is quite good, though it needs a good deal more salt than the recipe indicates. The ginger and garlic and turmeric shine making this a delicate, almost calming dish. It is a side, not the star of a meal.

  • imaluckyducky on August 05, 2021

    5 stars. The main flavors of this dish come from the turmeric, the garlic, and the ginger. Having fresh/newer batch of dried turmeric is absolutely key, and the recipe benefits from doubling the garlic and ginger and taking to heart "salting to taste." That said, this has a a nice, earthy flavor with a solid zing from the ginger and garlic. It's earthyness is perfect served with the spicy lentils (spicy) and the stewed string beans with tomatoes (sweet and juicy) and balances everything out. Borderline addictive. Will make again.

  • Etrnalhope on February 03, 2021

    Made this with carrots in place of potatoes (didn't have any). That may have added a little sweetness, which was really tasty. Nice side to a spicier dish.

  • cjxn on December 16, 2020

    We loved this recipe. Easy to make. The flavors are soft, but they’re perfect for a side.

  • jenburkholder on July 29, 2020

    This wasn’t very good to us. Extremely bland. Would not repeat.

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