alecha wat
Enjoy this Ethiopian vegetable stew. Adjust the berbere to your tastes. Serve this stew with injera.
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prep time
20 Min
cook time
45 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 large onion, chopped
- 4 tablespoons vegetable oil or ghee
- 3 teaspoons berbere
- 4 - carrots, cut into 2 inch pieces
- 4 - green bell peppers, deseeded and quartered
- 3 cups water
- 8 ounces tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon 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 1Add 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.
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Step 2Add 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.
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Step 3Cover 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Carb
Ingredient:
Vegetable
Culture:
African
Method:
Stove Top
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