Best 3 Ethiopian Alecha Wats Recipes
In this article, we present you with a delectable culinary journey into the realm of Ethiopian cuisine, guiding you towards mastering the art of preparing "Ethiopian Alecha Wats." This dish is a captivating blend of textures and flavors, and we will take you step-by-step through the process of recreating this traditional delicacy in your own kitchen. From gathering the necessary ingredients to cooking techniques and presentation, we aim to make your cooking experience both enjoyable and successful. Let's embark on this gastronomic adventure, discovering the enticing flavors of Ethiopian Alecha Wats!
Here are our top 3 tried and tested recipes!
ETHIOPIAN ALECHA WATS
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
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.
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
GOMEN WAT
Traditional Ethiopian vegetarian dish. I've cut down the amount of oil that is used in the dish and added some different spices to complement the collards.
Provided by hidinginahoodie
Categories Side Dish Vegetables Greens
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
- Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
- Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.1 g, Fat 5 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 408.3 mg, Sugar 2.2 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use fresh ingredients: The fresher your ingredients, the better your alecha wat will taste. If possible, use organic or locally-sourced ingredients.
- Don't overcook the meat: The meat in alecha wat should be cooked until it is tender, but not dry. Overcooking will make the meat tough.
- Use a variety of spices: The spices in alecha wat are what give it its unique flavor. Be sure to use a variety of spices, such as berbere, cumin, coriander, and fenugreek.
- Simmer the stew for a long time: The longer you simmer the stew, the more flavorful it will be. Aim to simmer the stew for at least 2 hours.
- Serve with injera: Alecha wat is traditionally served with injera, a type of Ethiopian flatbread. Injera is used to scoop up the stew and eat it.
Conclusion:
Alecha wat is a delicious and flavorful Ethiopian stew that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its unique blend of spices and tender meat, alecha wat is sure to be a hit with everyone who tries it.
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