Ethiopian alecha

Description

This is a mildly spiced vegetable bowl Ethiopians enjoy in days when they cannot eat meat.

Summary

Yield
Servings
Sourcewww.world-food-and-wine.com
Prep time
2 hours
Cooking time
Total time
2 hours

Ingredients

3 c
water
1 c
tomato (diced)
1 cn
tomato sauce (6 oz can)
1 t
salt
1⁄2 t
black pepper (ground)
1⁄2 t
ginger (ground)
1  
onion (peeled and chopped small)
1  
green bell pepper (washed, deseeded and cut into 1-inch strips )
1  
red bell 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  
cabbage (one small head, washed, core removed and cut into 1-inch strips )
2 T
olive oil

Instructions

  1. 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.
  2. Add the onions, peppers, and carrots.Cook until tender but not browned, stirring occasionally.
  3. 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.
  4. Turn the heat to low and simmer the vegetables for 40 minutes or until tender.
  5. Place in large serving bowl and serve.

Notes

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.

Ingredients, 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  

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%