Alecha Wat

Alecha Wat

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Daily Inspiration S

By
@DailyInspiration

Enjoy this Ethiopian vegetable stew. Adjust the berbere to your tastes. Serve this stew with injera.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4-6
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

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

How to Make Alecha Wat

Step-by-Step

  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.

Printable Recipe Card

About Alecha Wat

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: African



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