Main Course

Alicha Wat

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

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 248 kcal

VeganistischVegetarischGlutenvrij

Mise-en-place

Ingrediënten

2 styellow onion, finely chopped
4 teentjegarlic clove, minced
1 elfresh ginger, grated
3 elvegetable oil
1,5 tlturmeric powder
0,5 tlcumin powder
0,5 tlcoriander powder
2 stpotato, peeled and cut into 1-inch cubes
2 stcarrot, peeled and sliced into rounds
0,5 stgreen cabbage, cored and roughly chopped
3 kopjevegetable broth
1 tlsalt
0,5 tlblack pepper

garnish

2 elfresh cilantro, chopped(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

70%Score

Calorieën: 247,5kcal
Eiwit: 5,4g
Koolhydraten: 33,6g
Vet: 11,5g
Vezels: 7,2g
Suiker: 9,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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