Best Alecha Wat Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)



Ethiopian Mild Lamb Stew (Yebeg Alicha) image

Make and share this Ethiopian Mild Lamb Stew (Yebeg Alicha) recipe from Food.com.

Provided by yewoinfamilycooking

Categories     Lamb/Sheep

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs lamb chops (ribs and meat)
1/4 cup clarified butter (purified)
2 cups white onions (thinly chopped)
1 tablespoon fresh garlic or 2 teaspoons garlic powder
1 tablespoon fresh ginger root juice or 1/2 teaspoon ginger powder
1 teaspoon false cardamom (korerima)
1/4 teaspoon turmeric
2 chili peppers (seeded and sliced)
6 cups water
salt

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.

Nutrition Facts : Calories 568.5, Fat 48.1, SaturatedFat 22.7, Cholesterol 132.2, Sodium 93.8, Carbohydrate 7.5, Fiber 1.1, Sugar 3.1, Protein 25.7

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

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

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Beef Tomato Stir-Fry_image Beef Tomato Stir Fry

Munchies (Lentils)_image Munchies (Lentils)

Jersey Diner Disco Fries_image Jersey Diner Disco Fries

Butter Crunch Pudding_image Butter Crunch Pudding

Corn and Kielbasa Chowder_image Corn and Kielbasa Chowder

Air Fryer Pumpkin Fries_image Air Fryer Pumpkin Fries

Creamy Cheesecake with Strawberry Sauce_image Creamy Cheesecake with Strawberry Sauce

chicken salad melts_image Chicken salad melts

Kid-Friendly Mediterranean Turkey Burgers_image Kid Friendly Mediterranean Turkey Burgers

Orange Marmalade Buttercream Spread_image Orange Marmalade Buttercream Spread

Sausage Gravy Soup_image Sausage Gravy Soup

Pumpkin Caramel Baked Alaska_image Pumpkin Caramel Baked Alaska

Texas Caviar - Gluten Free_image Texas Caviar Gluten Free

Mexican Haystacks_image Mexican Haystacks

Lemony Spiked Sweet Tea_image Lemony Spiked Sweet Tea

Spicy Squid With Carrots_image Spicy Squid With Carrots

Honey-Citrus Butter_image Honey Citrus Butter

Alecha Wat Recipes: A Closer Look

Alecha wat is a popular Ethiopian dish that is enjoyed not just in Ethiopia, but also in many parts of the world. Its unique blend of spices and herbs creates an explosive flavor that is hard to resist. Alecha wat is a vegetarian dish that is made from mild spices and seasoned vegetables, including carrots, potatoes, and onions. The dish is mainly served during festivals and special occasions, and it is often accompanied by injera, a sourdough flatbread that is native to Ethiopia.

The Origins of Alecha Wat Recipes

Alecha wat has its roots in Ethiopia's rich culinary history. The dish is a vegetarian version of a popular Ethiopian stew known as doro wat, which contains chicken instead of vegetables. Alecha wat is also similar in style to another Ethiopian specialty known as gomen, which is a rich spinach stew that is seasoned with garlic and ginger. The dish has been a staple in Ethiopian cuisine for centuries, and it has been passed down from generation to generation through oral traditions.

Ingredients Required to Make Alecha Wat

To make alecha wat, you will need the following ingredients:

  • 2 medium-sized carrots, diced
  • 2 medium-sized potatoes, diced
  • 1 large onion, sliced thinly
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 2 cups vegetable broth or water
  • Salt and pepper, to taste
The Cooking Process

The cooking process for alecha wat is relatively straightforward. Here's a step-by-step guide:

  1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for about 5 minutes or until the onions are soft and translucent.
  2. Add the diced potatoes and carrots to the pot and sauté for about 5 minutes or until the vegetables are lightly browned.
  3. Add the turmeric, coriander, cumin, and ginger to the pot, and stir well to combine.
  4. Add the vegetable broth or water, and bring the mixture to a boil. Lower the heat and simmer for about 30 minutes, or until the vegetables are tender and cooked through.
  5. If the mixture becomes too thick, you can add a little more water or broth to thin it out.
  6. Season the alecha wat with salt and pepper to taste, and serve hot with injera or another flatbread of your choice.
Variations of Alecha Wat Recipes

Alecha wat is a versatile dish that can be customized to suit your preferences. You can experiment with different types of vegetables and spices to create your version of this traditional Ethiopian recipe. Some people add tomatoes, green beans, or chickpeas to their alecha wat for extra flavor and nutrition. Others prefer to use different ratios of spices, depending on their taste buds' preferences. Whatever your preference may be, alecha wat is a delicious and healthy dish that is well worth trying.

The Nutritional Value of Alecha Wat

Alecha wat is a healthy and nutritious dish that is packed with vitamins, minerals, and antioxidants. It is an excellent source of dietary fiber, which can help to regulate digestion and prevent constipation. The dish is also low in fat and calories, making it an ideal option for people who are watching their weight or trying to eat healthier.

Conclusion

Alecha wat recipes are a delicious way to explore Ethiopia's rich cultural heritage and experience the country's unique culinary traditions. With its bold flavors, colorful vegetables, and aromatic spices, alecha wat is a dish that is sure to please even the pickiest eaters. Whether you're new to Ethiopian cuisine or a seasoned pro, be sure to give alecha wat a try – you won't be disappointed!

Alecha Wat is a classic Ethiopian dish made with vegetables and typically eaten with injera, a sourdough flatbread. This dish is a flavorful and healthy vegetarian option that can be enjoyed by everyone. In order to make the best Alecha Wat, there are some valuable tips that you should keep in mind. In this article, we will discuss those tips in detail.

1. Perfect the Art of Cutting Vegetables:

When it comes to making Alecha Wat, one of the most important aspects is cutting vegetables. The vegetables need to be cut in a particular way so that they cook evenly and retain their shape. Make sure to chop the vegetables into similar sizes, so that they cook evenly. Take your time and practice cutting vegetables until you perfect the art of doing so.

2. Use Fresh Ingredients:

Another important tip for making great Alecha Wat is to use fresh ingredients. Fresh vegetables are more nutritious and flavorful than vegetables that have been sitting in a refrigerator for too long. Fresh vegetables also cook better and faster, resulting in a better tasting dish.

3. Use Good Quality Spices:

Using good quality spices is the key to making great Alecha Wat. Make sure to use fresh and flavorful spices that are of good quality. Poor quality spices can ruin the flavor of the dish and make it taste bland. Spice blends like berbere and mitmita are essential for this recipe and can be found in specialty stores or online.

4. Cook Vegetables in Stages:

When making Alecha Wat, it is important to cook the vegetables in stages. This will ensure that each vegetable is cooked to perfection and retains its flavor and texture. Start by cooking the tougher vegetables like carrots and potatoes, then add the softer vegetables like green beans and tomatoes.

5. Add Liquid Slowly:

Adding the liquid slowly is another important tip for making great Alecha Wat. Adding too much liquid at once can result in a watery and tasteless dish. Start by adding a small amount of liquid, then add more as needed. This will help to control the consistency of the dish and ensure that it has a strong flavor.

6. Simmer for a Long Time:

In order to get the best flavor out of the vegetables and spices, simmer the dish for a long time. This will allow the flavors to blend together, resulting in a delicious and fragrant dish. Aim to simmer the Alecha Wat for at least 30 to 40 minutes, stirring occasionally.

7. Taste and Adjust Seasoning:

One of the most important steps in making Alecha Wat is to taste and adjust the seasoning as needed. The dish should be flavorful and have a good balance of spices. If it tastes bland, add more spices or salt. If it is too spicy, add more vegetables to mellow out the heat.

Conclusion:

In conclusion, making great Alecha Wat takes time and practice, but it is well worth it. The key to success is to use fresh ingredients, good quality spices, and to cook the vegetables in stages. Remember to add the liquid slowly and simmer the dish for a long time to get the best flavor. Lastly, taste and adjust the seasoning to ensure that the dish is packed with flavor. Enjoy your delicious vegetarian dish and share it with family and friends.

Related Topics