Food in Africa
East Africa
Recipes from Ethiopia
Ethiopia
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Vegetable alecha, a vegetable stew from Ethiopia
Alecha wat is the kind of Ethiopian stew where berbere, the extremely spicy paste popular in Ethiopian cuisine, is omited. As in most vegetable dishes, vegetable oil is used instead of niter kebbeh -the Ethiopian butter flavored with garlic, onion and spices. Try to serve your vegetable stew on top of injera bread.
Vegetable alecha recipe
This is a mildly spiced vegetable bowl Ethiopians enjoy in days when they cannot eat meat.
Ingredients
| USA Imperial |
|
| 1 |
|
onion, peeled and chopped into small pieces |
|
| 1 |
|
green pepper, washed, deseeded and cut into 1-inch strips |
|
| 1 |
|
red pepper, washed, deseeded and cut into 1-inch strips |
|
| 2 |
|
carrots, washed, peeled and sliced into 1/4-inch rounds |
|
| 2 |
|
potatoes, washed, peeled and cut into 1/2-inch half slices |
|
| 1 |
|
small cabbage, washed, core removed and cut into 1-inch strips |
|
| 2 Tbs |
|
olive oil |
|
| 3 cups |
|
water |
|
| 1 cup |
|
diced tomatoes |
|
| 1 |
|
6-ounce can tomato sauce |
|
| 1 tsp |
|
salt |
|
| 1/2 tsp |
|
pepper |
|
| 1/2 tsp |
|
ground ginger |
|
| |
| Metric |
|
| 1 |
|
onion, peeled and chopped into small pieces |
|
| 1 |
|
green pepper, washed, deseeded and cut into 2-3cm strips |
|
| 1 |
|
red pepper, washed, deseeded and cut into 2-3cm strips |
|
| 2 |
|
carrots, washed, peeled and sliced into 6-8mm rounds |
|
| 2 |
|
potatoes, washed, peeled and cut into 12mm half slices |
|
| 1 |
|
small cabbage, washed, core removed and cut into 2-3cm strips |
|
| 30 ml |
|
olive oil |
|
| 750 ml |
|
water |
|
| 200 g |
|
diced tomatoes |
|
| 1 |
|
180g can tomato sauce |
|
| 1 tsp |
|
salt |
|
| 1/2 tsp |
|
pepper |
|
| 1/2 tsp |
|
ground ginger |
|
|
Procedure
- Preheat a large frying pan, casserole, or Dutch oven over medium heat for 2 minutes. Add the olive oil and wait until it is hot.
- Add the onions, peppers, and carrots.Cook until tender but not browned, stirring occasionally.
- Add potatoes, water, diced tomatoes, tomato sauce, salt, pepper, and ground ginger to the pot. Cook for 10 minutes. Add the cabbage, stir to mix well, and cover.
- Turn the heat to low and simmer the vegetables for 40 minutes or until tender.
- Place in large serving bowl and serve.
Servings: 6
Preparation time: 20 minutes
Cooking time: 60 minutes
Nutrition facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
82.43 |
|
| Calories From Fat (50%) |
|
41.34 |
|
| |
|
% Daily Value |
| Total Fat 4.70g |
|
7% |
|
| Saturated Fat 0.65g |
|
3% |
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 544.93mg |
|
23% |
|
| Potassium 334.97mg |
|
10% |
|
| Carbohydrates 9.95g |
|
3% |
|
| Dietary Fiber 1.99g |
|
8% |
|
| Sugar 3.96g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 7.96g |
|
|
|
| Protein 1.49g |
|
3% |
|
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Cooking Tips
- Ethiopian injera is a good accompaniment for this vegetable stew.
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