Alecha Wat

Alecha Wat

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


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20 Min
45 Min
Stove Top


  • 1 large
    onion, chopped
  • 4 Tbsp
    vegetable oil or ghee
  • 3 tsp
  • 4
    carrots, cut into 2 inch pieces
  • 4
    green bell peppers, deseeded and quartered
  • 3 c
  • 8 oz
    tomato sauce
  • 1 tsp
  • 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


  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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