In the vibrant tapestry of culinary traditions, Ethiopian cuisine stands out as a beacon of unique flavors, aromatic spices, and captivating textures. Among its many culinary gems, Alicha Wot, a delectable stew bursting with bold flavors and vibrant colors, holds a special place. This hearty and versatile dish showcases the harmonious blend of tender meat, sautéed vegetables, fragrant herbs, and a luscious sauce infused with the warmth of berbere, a quintessential Ethiopian spice blend. Join us on a culinary journey as we explore the intricacies of this beloved dish, delving into the secrets of its preparation and unveiling the diverse recipes that capture its essence. From the classic beef Alicha to the tantalizing vegetarian version, each recipe promises an explosion of flavors that will transport your taste buds to the heart of Ethiopia. Let's embark on this culinary adventure and discover the magic of Alicha Wot.
Let's cook with our recipes!
ALICHA (ETHIOPIAN STEW)
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
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.
KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)
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
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
ALICHA
Make and share this Alicha recipe from Food.com.
Provided by byZula
Categories Curries
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In dry pan over medium heat, stir fry onions for 2 minutes
- Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently. Add all of the spices and seasonings at one time and stir well.
- Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender.
- Should the curry dry out too quickly, add another 1/2c water.
- At the end of the 45 mins, there should be very little sauce.
- Serve warm or at room temperature.
Nutrition Facts : Calories 1049.5, Fat 108.9, SaturatedFat 44.8, Cholesterol 149.8, Sodium 430.5, Carbohydrate 3.7, Fiber 0.7, Sugar 1.5, Protein 13
ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)
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
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
ETHIOPIAN MILD SPLIT LENTILS STEW (YEMSER ALICHA)
Make and share this Ethiopian Mild Split Lentils Stew (Yemser Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes.
- Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup.
- Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender.
- To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;.
- Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers.
- Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.
- Some of the spices could be found in Ethiopian or Indian shops/groceries.
Nutrition Facts : Calories 164.3, Fat 10.4, SaturatedFat 1.4, Sodium 13, Carbohydrate 14, Fiber 4.6, Sugar 2.6, Protein 5
ETHIOPIAN GROUND BEEF STEW (MINCHET-ABESH ALICAH)
This is an Ethiopian ground beef sauce/stew that is served over rice or with injera. If you can't find bishop weed, you can substitute dried thyme.
Provided by Lynette !
Categories Beef
Time 55m
Number Of Ingredients 14
Steps:
- 1. Start with 1 cup of water. Add 2 tablespoons water to a medium pan. Saute the onion in the water, adding 2 tablespoons water at a time until the onion is soft and golden brown.
- 2. Add 1 cup water, Nitir Kebe, garlic, ginger, bishop weed, wine, and turmeric to the cooked onion. Cook for 5 minutes.
- 3. Cook the ground beef in a skillet until brown. Drain and put the ground beef in the onion mixture. Mix well.
- 4. Add 2 cups water to the mix; cover and cook for 20 minutes or until it simmers. Add the ground white pepper, cardamom, and salt. Cook for an additional 5 minutes.
ETHIOPIAN GROUND BEEF MILD STEW (MINCHET-ABESH ALICHA)
Make and share this Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown.
- In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes.
- On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown.
- Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers.
- Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.
- Serve it hot with Injera, rice, bread or as desired.
- * You will find these spices in Ethiopian or Indian shops/groceries.
- ** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe).
Nutrition Facts : Calories 290.4, Fat 22.9, SaturatedFat 12.8, Cholesterol 89.8, Sodium 56.6, Carbohydrate 3.5, Fiber 0.5, Sugar 1.4, Protein 15.6
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the vegetables and herbs.
- Don't Overcook the Vegetables: Alicha is a stew, not a soup, so the vegetables should still have a little bit of crunch to them. Overcooking them will make them mushy.
- Use a Variety of Spices: Ethiopian cuisine is known for its complex flavors, so don't be afraid to use a variety of spices in your alicha. Some common spices used in alicha include berbere, turmeric, cumin, and paprika.
- Serve with Injera: Injera is a traditional Ethiopian flatbread that is used to scoop up food. It is a delicious way to enjoy alicha.
Conclusion:
Alicha is a delicious and hearty Ethiopian stew that is perfect for a cold winter day. It is made with a variety of vegetables, spices, and meat, and it is served with injera, a traditional Ethiopian flatbread. With its complex flavors and unique ingredients, alicha is a dish that you won't soon forget. So next time you're in the mood for something new and exciting, give alicha a try. You won't be disappointed.
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