recipes prepared by the Happy Chief Cook
The Copts in Ethiopia have many fast days on which they may eat no meat.
Vegetable Alechas and vegetable Wats are then eaten.
The Wat differs from the Alecha in the fact that the Wat is made with a spice blend called Berbere or Awaaz.
Servings: 4 to 5.
Preparation time: 60 minutes.
1 large hard onion,
2 tablespoons sunflower oil,
2 green bell peppers,
375 milliliters of water,
68 grams tomato paste (small can)
1 to 2 teaspoons sea salt,
0.5 teaspoon ginger powder
400 grams potatoes,
1 flesh tomato,
a half white cabbage,
Peel the onion and chop it finely.
Peel the carrots with a peeler and then cut into diagonal slices.
Cut the green bell peppers in four or five parts and remove the seeds.
Cut the potatoes into thick slices.
Remove the core of the cabbage and discard.
Cut the cabbage into 4 strips.
Saute in a large pan the chopped onions in sunflower oil until soft but not brown.
Add the carrots, green bell peppers, water, tomato paste, 1 teaspoon sea salt and ginger powder.
Put a lid on the pan.
Bring it to the boil and leave it to cook about 10 minutes.
Add the potato discs.
Put the lid back on the pan.
Take the flesh tomato, and notch it with a sharp knife around a few times.
Dip the flesh tomato half a minute in boiling water and let it shock under cold water.
This brings the skin to be independent of the tomato and is easy to remove.
Throw away the skin.
Cut the flesh tomato into 8 pieces and add them to the stew.
Put the lid on the pan again and let it simmer for about 10 minutes.
Add the white cabbage and sprinkle with sea salt and 4-season pepper to taste.
Stir together well and let everything cook until the vegetables are cooked.
Check if you wants any sea salt and / or 4-season pepper to add.
Spoon the stew into a nice bowl and then divide it in evenly portions on the Injera.
Alecha (Vegetable stew) with Injera. An Ethiopian vegetarian meal.
Prepared by the Happy Chief Cook. Added January 15, 2010