Ethiopian Alecha Wats Food

KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)

Key Sir Alicha (Ethiopian Beets and Potatoes) image

If you love Ethiopian food, this is a must-try. This is one of my favorite dishes. Serve hot over injera with the sauce to soak up.

Provided by Leftover Inspired

Categories World Cuisine Recipes African

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup canola oil
1 yellow onion, diced
½ teaspoon salt, divided, or as needed
1 ½ teaspoons minced fresh garlic
1 ½ teaspoons minced fresh ginger
2 large beets, diced
1 cup water, or more as needed
4 large potatoes, diced

Steps:

Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

Nutrition Facts : Calories 486 calories, Carbohydrate 82.1 g, Fat 14.6 g, Fiber 12.6 g, Protein 10.2 g, SaturatedFat 1.2 g, Sodium 413.9 mg, Sugar 13.7 g

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.

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