Atso, a vibrant and flavorful Ethiopian stew, is a testament to the country's rich culinary heritage. This hearty vegan dish features earthy beets and potatoes simmered in a fragrant berbere spice blend, creating a complex tapestry of tastes and textures. The vibrant crimson color of the beets, combined with the soft tenderness of the potatoes, makes Atso a feast for the eyes as well as the palate. Its warming spices and satisfyingly simple ingredients make it a perfect weeknight meal, easily adaptable to your spice preference and dietary needs.
Beyond its deliciousness, Atso is surprisingly easy to prepare. This recipe unlocks the secrets to achieving that authentic Ethiopian flavor profile, guiding you through each step of the cooking process with clear instructions and helpful tips. Ready to embark on a culinary journey to Ethiopia? Let's dive into the detailed step-by-step instructions below.
Tools Needed
- Knife
- Cutting board
- Medium-sized stainless steel pan
- Spoon
- Pot holder
- Fork
- Glass storage container
Ingredients
- Onion: 1 large or 2 smaller
- Beets: 3 medium
- Potatoes: 3 medium (or 5 small)
- Salt
- Pepper
- Oil: a couple of tablespoons (preferably avocado oil)
- Garlic: 3-4 cloves
Step-by-Step Instructions
Step 1. Sauté Onions and Cook Beets
- Chop up the onions into big pieces.
- Add the onions to the pan and sauté until they start to brown. Add oil (preferably avocado oil).
- Add the beets to the pan and add a little water to prevent burning.
- Cook until the beets are softened (about 75% cooked). This may take some time, or alternatively pressure cook in an instant pot for 20 minutes.
Step 2. Prepare Vegetables
- Peel and chop the beets into bite-sized pieces.
- Peel and chop the potatoes into bite-sized pieces.
- Rinse the potatoes to remove any beet residue.
Step 3. Cook Potatoes and Season
- Add salt and pepper.
- Add the potatoes and cook for about 10 minutes, or until everything is tender.
- Add crushed garlic towards the end for enhanced flavor.
Step 4. Serve
- Transfer the cooked beets and potatoes to a storage container.
Read more: Ethiopian Kikel Kikil: Vegan Vegetable Stew Recipe
Tips
- For easier beet chopping, find an easier method; the video uses a potato peeler.
- Keep potatoes in water to prevent browning while prepping.
- To make it keto-friendly, omit the potatoes.
- Don't overcook to avoid mushy texture.
Nutrition
- Calories: 600
- Fat: 20g
- Carbs: 110g
- Protein: 15g
FAQs
1. Can I use other vegetables in Atso besides beets and potatoes?
Absolutely! Carrots, turnips, or even green beans would be delicious additions. Just adjust cooking time as needed based on the vegetable's firmness.
2. What if I don't have berbere spice blend? Can I substitute?
While berbere gives Atso its signature flavor, you can substitute with a mix of paprika, cumin, coriander, turmeric, and a pinch of cayenne pepper for a similar warmth. Adjust the amount to your spice preference.
3. How can I make this dish spicier or milder?
To make it spicier, add more berbere or a pinch of cayenne pepper. For a milder Atso, reduce the amount of berbere or omit the cayenne pepper altogether.
Enjoy your delicious and satisfying bowl of Atso! This Ethiopian staple is a perfect example of how simple ingredients can create complex and rewarding flavors. We hope you’ll add this easy vegan recipe to your regular cooking rotation.