Alicha Wat
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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 (2.5 cm) 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
- 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
Store leftover Alicha Wat in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed, or in the microwave until warmed through.
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