Alecha Wat Recipes

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KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)



Key Sir Alicha (Ethiopian Beets and Potatoes) image

If you love Ethiopian food, this is a must-try. This is one of my favorite dishes. Serve hot over injera with the sauce to soak up.

Provided by Leftover Inspired

Categories     World Cuisine Recipes     African

Time 55m

Yield 4

Number Of Ingredients 8

¼ cup canola oil
1 yellow onion, diced
½ teaspoon salt, divided, or as needed
1 ½ teaspoons minced fresh garlic
1 ½ teaspoons minced fresh ginger
2 large beets, diced
1 cup water, or more as needed
4 large potatoes, diced

Steps:

  • Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
  • Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

Nutrition Facts : Calories 486 calories, Carbohydrate 82.1 g, Fat 14.6 g, Fiber 12.6 g, Protein 10.2 g, SaturatedFat 1.2 g, Sodium 413.9 mg, Sugar 13.7 g

ATAKILT WAT - ETHIOPIAN CABBAGE POTATO CARROTS. VEGAN GLUTEN-FREE RECIPE



Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe image

Atakilt Wat - Ethiopian Cabbage Potato Carrots. Easy spiced side full of amazing flavor. free of Dairy, egg, corn, soy, yeast, nut, gluten, grain.

Provided by Vegan Richa

Categories     Side

Time 50m

Number Of Ingredients 16

2 tsp olive oil or vegan butter (divided)
2 cloves garlic (minced)
1 tsp minced ginger
1 green chili (chopped (optional))
1/2 cup chopped onion
1/4 tsp cumin powder
1/2 to 3/4 tsp turmeric powder
1/4 tsp fenugreek seeds or powder
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
1/8 tsp cloves powder
a generous dash of black pepper
3/4 cup sliced carrots
2 medium potatoes (chopped, 1.5 loaded cups)
1/2 head of cabbage (finely chopped)
1/2 tsp salt

Steps:

  • In a large skillet, add 1 tsp oil and heat at medium-low. Once hot, Add garlic, ginger, chili, and onion. Mix, cook for 4 minutes.
  • Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 3 minutes to infuse the oil and to continue cooking the onion to golden.
  • Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between.
  • Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in. Deglaze at this time with water if needed Cover and Cook for another 15 minutes or until the potatoes are tender. *
  • Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat)

Nutrition Facts : Calories 259 kcal, Carbohydrate 48 g, Protein 9 g, Fat 5 g, Sodium 753 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving

ETHIOPIAN ALECHA WATS



Ethiopian Alecha Wats image

This is a lovely vegetarian version of an Ethiopian classic. Posted on request... I can recommend this: Recipe#117588 if you don't have any berbere.

Provided by Um Safia

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

200 g onions, chopped
4 tablespoons oil
3 teaspoons berbere, spice
4 carrots, peeled and cut into 3cm slices
4 green bell peppers, de-seeded and quartered
700 ml water
180 ml passata (tomato sauce)
2 teaspoons salt
1/2 teaspoon ground ginger
4 potatoes, cut into thick slices
2 tomatoes, blanched, skinned and cut into 8 wedges each
8 cabbage, wedges 3cm at the widest part
salt and pepper

Steps:

  • Add the oil and onions to a large saucepan and fry until the onions have softened, add berbere, fry for a minute then add the carrots, green peppers, water, tomato sauce, salt and ground ginger. Bring to a simmer and cook for 10 minutes before adding the potatoes and tomatoes. Cover and cook for 10 minutes before adding the cabbage. Season to taste and cook until the vegetables are completely tender (about 25 minutes).
  • Portion out into bowls and serve.

ALECHA WAT



Alecha Wat image

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

Provided by Daily Inspiration S

Categories     Other Main Dishes

Time 1h5m

Number Of Ingredients 13

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

Steps:

  • 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.

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