Alecha Wat Recipes

ETHIOPIAN ALECHA WATS

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.

KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)

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.

ALECHA WAT

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.

ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)

Steps:

• Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
• Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
• In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
• Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
• Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
• Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.

GOMEN WAT

Steps:

• Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
• Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
• Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

ALICHA (ETHIOPIAN STEW)

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.

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)

Steps:

• Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
• Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
• Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
• Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.