Main Course

Alicha Wat

Name: Alicha Wat
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: ethiopian
Ingredients: 2 pcs yellow onion finely chopped; 4 clove garlic clove minced; 1 tbsp fresh ginger grated; 3 tbsp vegetable oil; 1.5 tsp turmeric powder; 0.5 tsp cumin powder; 0.5 tsp coriander powder; 2 pcs potato peeled and cut into 1-inch cubes; 2 pcs carrot peeled and sliced into rounds; 0.5 pcs green cabbage cored and roughly chopped; 3 cup vegetable broth; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh cilantro chopped (optional)

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.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 248 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 pcsyellow onion, finely chopped
4 clovegarlic clove, minced
1 tbspfresh ginger, grated
3 tbspvegetable oil
1.5 tspturmeric powder
0.5 tspcumin powder
0.5 tspcoriander powder
2 pcspotato, peeled and cut into 1-inch cubes
2 pcscarrot, peeled and sliced into rounds
0.5 pcsgreen cabbage, cored and roughly chopped
3 cupvegetable broth
1 tspsalt
0.5 tspblack pepper

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

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

The method

Step by step

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
About 9 min
Cook’s note: 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.
About 2 min
4
Add the turmeric powder, cumin powder, and coriander powder. Stir well to coat the onions and cook for 1 minute.
About 1 min
Cook’s note: 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.
About 2 min
6
Pour in the vegetable broth, then add the salt and black pepper. Bring the mixture to a boil.
About 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.
About 15 min
8
Add the chopped green cabbage to the pot. Stir gently to submerge the cabbage in the liquid.
About 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.
About 12 min
Cook’s note: Avoid overcooking the cabbage to maintain its texture and nutrients.
10
Taste and adjust seasoning as needed.
About 1 min
11
Ladle the Alicha Wat into bowls and garnish with fresh cilantro, if desired.
About 1 min
Cook’s note: Traditionally served with injera bread for scooping up the stew.

Per serving

Nutrition

70%Score

Calories: 247.5kcal
Protein: 5.4g
Carbs: 33.6g
Fat: 11.5g
Fibre: 7.2g
Sugar: 9.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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