Vegetable Alecha Recipes

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.

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.

VEGETABLE ALECHA

Steps:

• Saute onions until soft, add carrots, water, tomato sauce, salt,& ginger and simmer for 10 min, covered.
• Add potatoes& spices and cook for another 10 min.
• Add cabbage and cook until tender.

ALEECHA VEGETABLE STEW

Steps:

• Boil the cabbage until softened. Fry onions in butter until translucent.
• Add curry powder - cook for 1 minute.
• Add 1/4 cup water to the onion mixture, cook for 5 minutes add carrots and potatoes and cook 15 minutes add cauliflower, cook 5 minutes add cabbage, cook for 15 minutes. Serve.

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.

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.