Best 3 Ethiopian Alecha Wats Recipes

**Discover the Culinary Delights of Ethiopian Alecha Wat: A Journey Through Exquisite Flavors**

Embark on a tantalizing culinary journey to the vibrant heart of Ethiopia, where aromatic spices, tender meats, and vibrant vegetables intertwine to create the delectable dish known as Alecha Wat. This traditional stew is a symphony of flavors, a captivating blend of earthy, tangy, and slightly spicy notes that will tantalize your taste buds and leave you craving more. Our comprehensive guide presents a diverse collection of Alecha Wat recipes, each offering a unique twist on this beloved Ethiopian dish. From the classic lamb Alecha Wat, bursting with succulent lamb morsels slow-cooked in a rich tomato-based sauce, to the vegetarian delight of lentil Alecha Wat, brimming with protein-packed lentils and a medley of vegetables, this article caters to every palate. Whether you prefer the richness of beef, the heartiness of chicken, or the vibrant medley of vegetables, our recipes guide you through the art of crafting this Ethiopian masterpiece in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

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

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

Ingredients

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.

ALICHA (ETHIOPIAN STEW)

Alicha (Ethiopian Stew) image

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

Ingredients

2 tablespoons vegetable oil
1 1/2 cups red onions (chopped)
1/4 teaspoon garlic
6 new potatoes, chopped
5 carrots, chopped
1 small cabbage, chopped
6 medium chili peppers, chopped (birds eye or baby red if you like it hot, possibly jalapeno if you like it milder)
salt and pepper
1 teaspoon nutmeg
1 teaspoon cardamom
2 teaspoons parsley, chopped
2 tablespoons basil, chopped

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.

Tips:

To make the best Ethiopian Alecha Wats, start with fresh, high-quality ingredients.
Don't be afraid to adjust the spices to your taste. If you like it hotter, add more berbere. If you prefer a milder flavor, use less.
Be patient when cooking the stew. The longer it simmers, the better the flavors will develop.
Serve the stew with injera, a traditional Ethiopian flatbread. Injera is used to scoop up the stew and its delicious sauce.
Alecha Wats can be made ahead of time. Simply reheat it over low heat before serving.

Conclusion:

Ethiopian Alecha Wats is a delicious and hearty stew that is perfect for a cold winter day. It is also a relatively easy dish to make, so it is a great option for busy weeknights. Serve it with injera and your favorite sides, and you have a complete meal that the whole family will enjoy.

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