Alecha Wat Food

ETHIOPIAN ALECHA WATS

Ethiopian Alecha Wats image

This is a lovely vegetarian version of an Ethiopian classic. Posted on request... I can recommend this: Recipe#117588 if you don't have any berbere.

Provided by Um Safia

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

200 g onions, chopped
4 tablespoons oil
3 teaspoons berbere, spice
4 carrots, peeled and cut into 3cm slices
4 green bell peppers, de-seeded and quartered
700 ml water
180 ml passata (tomato sauce)
2 teaspoons salt
1/2 teaspoon ground ginger
4 potatoes, cut into thick slices
2 tomatoes, blanched, skinned and cut into 8 wedges each
8 cabbage, wedges 3cm at the widest part
salt and pepper

Steps:

Add the oil and onions to a large saucepan and fry until the onions have softened, add berbere, fry for a minute then add the carrots, green peppers, water, tomato sauce, salt and ground ginger. Bring to a simmer and cook for 10 minutes before adding the potatoes and tomatoes. Cover and cook for 10 minutes before adding the cabbage. Season to taste and cook until the vegetables are completely tender (about 25 minutes).
Portion out into bowls and serve.

ALECHA WAT

Alecha Wat image

Enjoy this Ethiopian vegetable stew. Adjust the berbere to your tastes. Serve this stew with injera.

Provided by Daily Inspiration S

Categories Other Main Dishes

Time 1h5m

Number Of Ingredients 13

Ingredients

1 large onion, chopped
4 Tbsp vegetable oil or ghee
3 tsp berbere
4 carrots, cut into 2 inch pieces
4 green bell peppers, deseeded and quartered
3 c water
8 oz tomato sauce
1 tsp salt
1/2 tsp fresh ginger, minced or grated
4 potatoes, cut into thick slices
2 tomatoes, blanched, skinned and cut into 8 wedges
2 small cabbages cut into 4 wedges each
salt and pepper to taste

Steps:

1. Add oil or ghee to a large pot. Fry the onions until they have softened and then add the berbere (you may lessen the amount of spice to suit your tastes) and combine with the onions -- cook 30 seconds.
2. Add the carrots, green peppers, water, tomato sauce, salt and ginger. Bring to a simmer and cook approx. 10 minutes before adding the potatoes and tomatoes.
3. Cover and cook for 10 more minutes before adding the cabbage. Season to taste and cook until all of the vegetables are completely tender - approx. 25 minutes. Serve with injera.

ALICHA (ETHIOPIAN STEW)

Alicha (Ethiopian Stew) image

One of my distant relatives in the middle of Outback Australia married an Ethiopian woman. Good choice - the woman can cook, and well enough to be featured on a food show on national TV.

Provided by Missy Wombat

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 1/2 cups red onions (chopped)
1/4 teaspoon garlic
6 new potatoes, chopped
5 carrots, chopped
1 small cabbage, chopped
6 medium chili peppers, chopped (birds eye or baby red if you like it hot, possibly jalapeno if you like it milder)
salt and pepper
1 teaspoon nutmeg
1 teaspoon cardamom
2 teaspoons parsley, chopped
2 tablespoons basil, chopped

Steps:

Cook onions and garlic in oil until transparent.
Wash and chop vegetables and add them to the onions, lightly browning.
Add nutmeg, garlic and cardamom then cook slowly for 30 mins.
Season to taste then add chilli, parsley and basil just before serving.

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