Ethiopian alecha
Summary
Yield
Source
Prep time 2 hours Recipes Appetizer Side dish Vegetarian Vegetables Vegan Simmer Moderate Ethiopia Africa
Description
This is a mildly spiced vegetable bowl Ethiopians enjoy in days when they cannot eat meat.
Ingredients
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 Tablespoon olive oil 3 Cup water 1 Cup tomato (diced) 1 Can tomato sauce (6 oz can) 1 Teaspoon salt 1⁄2 Teaspoon black pepper (ground) 1⁄2 Teaspoon ginger (ground)
Instructions
- 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.
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%
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Summary
| Yield | |
|---|---|
| Source | |
| Prep time | 2 hours |
| Recipes | Appetizer Side dish Vegetarian Vegetables Vegan Simmer Moderate Ethiopia Africa |
Description
This is a mildly spiced vegetable bowl Ethiopians enjoy in days when they cannot eat meat.
Ingredients
| 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 | Tablespoon | olive oil |
| 3 | Cup | water |
| 1 | Cup | tomato (diced) |
| 1 | Can | tomato sauce (6 oz can) |
| 1 | Teaspoon | salt |
| 1⁄2 | Teaspoon | black pepper (ground) |
| 1⁄2 | Teaspoon | ginger (ground) |
Instructions
- 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.
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%
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Waste not, want not. Use your leftovers for other meals.
Remarkable
Ethiopian injera is a good accompaniment for this vegetable stew.
side dish, appetizer
Food in Africa
East Africa
