Ethiopian Alecha Wats Recipes

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

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)

KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)

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.

ETHIOPIAN ALECHA WATS

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.

ETHIOPIAN YATAKLETE KILKIL

Steps:

• Add potatoes in a large saucepan, salt, and add water just enough to cover potatoes. Boil until tender - about 10 minutes or more. Remove and drain water.
• In a large saucepan or Dutch oven, heat oil over medium heat. Add onions, give it a minute or two then stir in all the spices; garlic, Jalapenos peppers, ginger, coriander, smoked paprika, curry, white pepper, and chili pepper. Simmer for about 5 minutes, stirring occasionally to prevent burns. Then add tomatoes and bring to a boil and simmer for another 5 minutes.
• Then add potatoes, green beans, and carrots. Season with salt.
• Continue to simmer for about 10 minutes; stirring frequently to allow the flavors to blend. If needed, add water to prevent any burns.
• Adjust for seasonings. Serve warm.

ALECHA WAT

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.

ETHIOPIAN CHICKPEA WAT

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
• Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
• Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.