Main Course

Alicha Wat

Name: Alicha Wat
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 racions
Cuisine: ethiopian
Ingredients: 2 u yellow onion finely chopped; 4 gra garlic clove minced; 1 cs fresh ginger grated; 3 cs vegetable oil; 1,5 ct turmeric powder; 0,5 ct cumin powder; 0,5 ct coriander powder; 2 u potato peeled and cut into 1-inch cubes; 2 u carrot peeled and sliced into rounds; 0,5 u green cabbage cored and roughly chopped; 3 tassa vegetable broth; 1 ct salt; 0,5 ct black pepper; 2 cs fresh cilantro chopped (opcional)

Alicha Wat is a mild Ethiopian stew featuring tender vegetables simmered in a turmeric-spiced broth. This comforting dish is perfect for a gentle introduction to Ethiopian cuisine, offering subtle flavors without the heat often found in other wats. Serve it with injera for a complete meal.

Una recepta original de Forkin

Temps total: 1 h 5 min
Racions: 4
Dificultat: Mitjana
Per ració: 248 kcal

VeganaVegetarianaSense gluten

Preparació prèvia

Llista d’ingredients

2 uyellow onion, finely chopped
4 gragarlic clove, minced
1 csfresh ginger, grated
3 csvegetable oil
1,5 ctturmeric powder
0,5 ctcumin powder
0,5 ctcoriander powder
2 upotato, peeled and cut into 1-inch cubes
2 ucarrot, peeled and sliced into rounds
0,5 ugreen cabbage, cored and roughly chopped
3 tassavegetable broth
1 ctsalt
0,5 ctblack pepper

garnish

2 csfresh cilantro, chopped(opcional)

Estris

measuring cups · large pot · measuring spoons · dutch oven · cutting board · knife

Elaboració

Pas a pas

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
Uns 9 min
Nota de cuina: Do not brown the onions; cook them gently to build a sweet base for the stew.
3
Stir in the minced garlic and grated fresh ginger, cooking for another 2 minutes until fragrant.
Uns 2 min
4
Add the turmeric powder, cumin powder, and coriander powder. Stir well to coat the onions and cook for 1 minute.
Uns 1 min
Nota de cuina: Cooking the spices briefly helps to enhance their flavors.
5
Add the cubed potato and sliced carrot to the pot. Stir to combine with the spiced onion mixture.
Uns 2 min
6
Pour in the vegetable broth, then add the salt and black pepper. Bring the mixture to a boil.
Uns 5 min
7
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes and carrots are tender.
Uns 15 min
8
Add the chopped green cabbage to the pot. Stir gently to submerge the cabbage in the liquid.
Uns 1 min
9
Cover and continue to simmer for another 10-15 minutes, or until the cabbage is tender but still has a slight bite.
Uns 12 min
Nota de cuina: Avoid overcooking the cabbage to maintain its texture and nutrients.
10
Taste and adjust seasoning as needed.
Uns 1 min
11
Ladle the Alicha Wat into bowls and garnish with fresh cilantro, if desired.
Uns 1 min
Nota de cuina: Traditionally served with injera bread for scooping up the stew.

Per ració

Nutrició

70%Puntuació

Calories: 247,5kcal
Proteïnes: 5,4g
Hidrats de carboni: 33,6g
Greixos: 11,5g
Fibra: 7,2g
Sucre: 9,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Alicha Wat in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed, or in the microwave until warmed through.