Alicha Ethiopian Stew Recipes
KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)
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
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
ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)
Make and share this Ethiopian Mild Lamb Stew (Yebeg Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
- Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
- In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
- Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
- Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
- Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.
Nutrition Facts : Calories 568.5, Fat 48.1, SaturatedFat 22.7, Cholesterol 132.2, Sodium 93.8, Carbohydrate 7.5, Fiber 1.1, Sugar 3.1, Protein 25.7
ALICHA (ETHIOPIAN STEW)
One of my distant relatives in the middle of Outback Australia married an Ethiopian woman. Good choice - the woman can cook, and well enough to be featured on a food show on national TV.
Provided by Missy Wombat
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onions and garlic in oil until transparent.
- Wash and chop vegetables and add them to the onions, lightly browning.
- Add nutmeg, garlic and cardamom then cook slowly for 30 mins.
- Season to taste then add chilli, parsley and basil just before serving.
More about "alicha ethiopian stew recipes"
ETHIOPIAN YELLOW SPLIT PEA STEW (KIK ALICHA) - MONKEY …
From monkeyandmekitchenadventures.com
Estimated Reading Time 6 mins
ETHIOPIAN STEW (ALICHA) RECIPE : SBS FOOD
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3.4/5 (53)
KIK ALICHA (ETHIOPIAN YELLOW SPLIT PEA STEW) - VEGGIES …
From veggiesbycandlelight.com
Estimated Reading Time 3 mins
- In large, heavy pot, cover peas with 3” water. Bring to a boil. Reduce heat to medium low and cook till tender, about 30-45 minutes.
- Meanwhile, puree the onions in a food processor or blender. Cook the puree in heavy pot until they're tender and just staring to turn brown (note: they will be dry).
- Add the cooked split peas (water included) to the onion mixture, reduce the heat to a simmer and cook to a consistency similar to pea soup.
ETHIOPIAN SPLIT PEA STEW – KIK ALICHA. VEGAN GLUTENFREE …
From veganricha.com
Estimated Reading Time 3 mins
- In a deep pan, add oil, add onions, ginger and garlic and cook stirring occasionally, until translucent.(add chopped Serrano or Jalapeno if using)
ETHIOPIAN YELLOW SPLIT PEAS CURRY RECIPE | FOODACIOUSLY
From foodaciously.com
4.1/5 (1)Category MainsServings 4Total Time 1 hr
- Soak the yellow split peas for at least 2 hours or overnight. In a skillet sizzle the oil with chopped onions, crushed garlic, and grated ginger root for 5 minutes. Then, add crushed cumin, coriander, and fenugreek seeds and cooked until lightly toasted.
- Next, add the soaked and drained yellow split peas, turmeric, salt, pepper, allspice, clove, and chilli flakes. Stir well and cook at medium heat for 5 minutes. Then, pour enough water to fully cover the split peas and simmer for 40 minutes until they're soft.
- Once ready, blend one-third of the split peas into a paste and mix it back into the stew for a creamy finish. Top with fresh coriander and chillies, and serve with boiled basmati rice and steamed green beans on the side. Enjoy!
ALICHA WOT RECIPE - ETHIOPIAN VENISON CURRY | HANK SHAW
From honest-food.net
Estimated Reading Time 6 mins
- Add the onion to a large Dutch oven or other heavy pot and turn the heat to medium. Cook the onions dry, without fat, stirring often, until they soften, about 5 minutes.
- Mix in the venison stew meat. Add the spiced butter and brown the meat lightly, just about 5 to 8 minutes. Add the ginger, garlic and turmeric and mix well.
- Pour in about 5 cups water, enough to cover the meat by an inch or so, and simmer uncovered very gently for about 80 minutes. Add salt to taste during this time.
- Add the potatoes and simmer until they are tender, about 30 minutes or so. By now the stew should have thickened a bit. Stir in as many sliced chiles as you want and serve.
DORO ALICHA (CHICKEN WITH ONIONS & SPICED BUTTER …
From eatingwell.com
- Place chicken in a large shallow nonreactive dish and rub with lemon juice and salt. Set aside, turning the chicken occasionally.
- Place onions in a large heavy pot over medium heat and cook, stirring often, for 5 minutes. Add 1/4 cup water and continue cooking, stirring often and adding more water by the 1/4 cup as needed to prevent browning, until very soft and translucent, 15 to 20 minutes. Add niter kibbe (or clarified butter) and ginger; reduce heat to medium-low and cook, stirring often, for 10 minutes more. Increase heat to medium and stir in garlic, turmeric, makulaya (or basil and thyme) and matafecha (or white pepper, cardamom and cinnamon); cook, stirring for 1 minute. Add tej (or mead or wine) and cook, stirring often, for 5 minutes.
- Nestle the chicken (and any accumulated liquid from the dish) into the onion sauce. Pour in enough water to almost cover the chicken. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers at least 165 degrees F, 15 to 25 minutes.
- Meanwhile, hard-boil eggs: Place in a saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, drain and cover the eggs with ice-cold water; let stand until completely cooled. Peel.
SEGA WAT (SPICY ETHIOPIAN BEEF STEW) - THE DARING …
From daringgourmet.com
- Heat 3 tablespoons of niter kibbeh or butter in a heavy pot or Dutch oven. Add the onions and cook, covered, over low heat for 20 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon niter kibbeh and continue to cook for another 10 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of niter kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally.
- Add the beef, broth, salt and bring to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender, stirring occasionally.Adjust the seasonings, adding more berbere according to taste and heat preference. Add the hard-boiled eggs and simmer on low heat, covered, for another 10 to heat through.
20 ETHIOPIAN FOOD RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
- Injera. Injera is a sourdough flatbread that’s part food, part eating utensil. Served with almost any main, injera is traditionally used as a spoon to scoop up meat and veggies.
- Beef Tibs. You’ll need a well-stocked spice cabinet for this piquant beef. Beef sirloin is diced and pan-fried in an aromatic spice paste, made with cardamom, fenugreek, and clove.
- Ethiopian Shiro Wat. Wat is the Ethiopian term for any kind of stew or soup. Wats come in all different varieties, from meaty to vegetarian, and can be enjoyed any time of day.
- Misir Wat (Ethiopian Spiced Red Lentils) Nobody does lentils like Ethiopia. An inexpensive staple, they’re widely used in many African countries where they’re cooked with vibrant spices and fresh veggies.
- Kik Alicha (Split Pea Stew) Made with just six ingredients, this recipe is a great choice for mid-week meals. It’s best enjoyed on a frosty night when you need something quick, healthy, and comforting.
- Berbere. If you’re making Ethiopian food a regular in your recipe rotation, you’ll need a lot of berbere. This traditional spice mix is one of the all-time classics of Ethiopian cuisine.
- Gomen (Ethiopian Collard Greens) Quick and tasty, this Ethiopian side is sure to become a family favorite. Even the kids will enjoy this vibrant blend of lightly spiced, leafy greens.
- Atakilt Wat. Atakilt wat is a vegetable-based side dish that’s perfect for big brunches or vegetarian dinners. It’s a filling mix of potatoes, carrots, and cabbage, slow-cooked in butter and spices.
- Chechebsa. Hard to pronounce but easy to eat, chechebsa is a classic breakfast food in Ethiopia. Also known as kita fir fir, it starts with a basic batter that’s then pan-fried until crispy.
- Doro Wat. This spicy chicken stew isn’t just ridiculously tasty, and it’s also Paleo – meaning it’s gluten and grain-free. This recipe proves that comfort food doesn’t have to involve carbs.
ALICHA DENICH RECIPE | BON APPéTIT
From bonappetit.com
- Purée jalapeños, chile de árbol, garlic, ginger, cilantro, oil, and salt in a small blender or food processor until smooth. Transfer awaze to a small glass jar or airtight container, seal tightly or cover, and chill until ready to use. Do ahead: Awaze can be made 1 week ahead. Keep chilled.
- Heat oil in a large pot over medium-high. Cook onions, stirring often, until softened and golden, 12–14 minutes. Add carrots and cook, stirring, 1 minute, then add 1 cup water and cook, stirring, until carrots are tender, 7–9 minutes. Add potatoes, cabbage, green and red jalapeños, garlic, salt, turmeric, ¼ cup awaze, and 2 Tbsp. water and mix well to combine. Bring to a simmer, cover, and reduce heat to low. Cook, stirring occasionally, until potatoes are partly tender, 12–15 minutes. Remove from heat and let sit, covered, until potatoes are completely tender, 8–10 minutes. Uncover stew and give it a good stir. Stew can be served hot, warm, or room temperature. Do ahead: Stew can be made 1 day ahead. Let cool; cover and chill. (The flavor will get even better.)
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