Vegetable Alicha

Vegetable Alicha Recipe from Ethiopia - Delicious and Healthy Meal Option

Region / culture: Ethiopia | Servings: 4

Introduction

Vegetable Alicha is a flavorful and hearty stew that is packed with a variety of vegetables. This dish is not only delicious, but also nutritious, making it a perfect choice for a healthy meal.

History

Vegetable Alicha is a traditional Ethiopian dish that has been enjoyed for generations. It is a popular choice for vegetarians and vegans, as it is made entirely of vegetables and spices.

Ingredients

1 cup bermuda onion
4 tbsp oil
4 carrots, peeled and sliced into 1-inch pieces
4 green peppers, cleaned and quartered
3 cups water
6 oz (170 g) tomato sauce
2 tsp salt
0.5 tsp ground ginger
4 potatoes, thickly sliced
2 tomatoes
8 wedges of cabbage, 1-inch wide
salt and pepper

How to prepare

In a 4 qt (3.78 liter) saucepan, sauté the onion in oil until soft but not browned.
Add the carrots, green peppers, water, tomato sauce, salt, and ginger.
Cook covered for 10 minutes.
Add the potatoes.
Plunge the tomatoes in boiling water, remove the skins, cut them into 8 wedges each, and add them to the stew.
Cover and cook for another 10 minutes.
Add the cabbage wedges.
Sprinkle with salt and pepper.
Continue cooking until the vegetables are tender.
Adjust the seasoning if needed.
Transfer the stew to an attractive bowl and portion it out uniformly.

Variations

Add chickpeas or lentils for added protein and fiber.
Experiment with different vegetables such as zucchini, eggplant, or green beans.
Add a touch of heat with some chili flakes or hot sauce.

Cooking Tips & Tricks

Make sure to sauté the onions until they are soft but not browned to bring out their natural sweetness.

- Be sure to cook the vegetables until they are tender, but not mushy, to maintain their texture and flavor.

- Adjust the seasoning to your taste preferences by adding more salt, pepper, or other spices as needed.

Serving Suggestions

Serve Vegetable Alicha with a side of rice or injera, a traditional Ethiopian flatbread, for a complete and satisfying meal.

Cooking Techniques

Sauté the onions until soft.

- Cook the vegetables until tender.

- Adjust the seasoning to taste.

Ingredient Substitutions

Use any type of onion in place of bermuda onion.

- Substitute vegetable broth for water for added flavor.

- Use any type of potato in place of the specified potatoes.

Make Ahead Tips

Vegetable Alicha can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Vegetable Alicha in a decorative bowl and garnish with fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Pair Vegetable Alicha with a crisp white wine or a refreshing iced tea for a perfect meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 30g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Vegetable Alicha is rich in vitamins and minerals, including Vitamin A, Vitamin C, and Potassium.

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten.

Summary

Vegetable Alicha is a nutritious and well-balanced meal that is low in calories and high in vitamins and minerals.

Summary

Vegetable Alicha is a delicious and nutritious stew that is perfect for a healthy and satisfying meal. Packed with a variety of vegetables and spices, this dish is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Vegetable Alicha. It was a hot summer day, just like any other day in my little village in Ethiopia. I was a young girl at the time, eager to learn from my mother and grandmother the art of cooking. They were both talented cooks, and I was always in awe of the delicious dishes they prepared.

One day, my grandmother announced that she was going to teach me how to make Vegetable Alicha, a traditional Ethiopian dish that she had learned from her own mother many years ago. I was thrilled at the prospect of learning a new recipe, especially one that was so beloved in our family.

We started by gathering all the necessary ingredients - carrots, potatoes, green beans, onions, garlic, and a variety of spices. My grandmother explained to me the importance of each ingredient and how they all came together to create the perfect balance of flavors in the dish.

As we began to peel and chop the vegetables, my grandmother shared with me the story of how she had learned to make Vegetable Alicha. She told me that when she was a young bride, she had moved to a new village with her husband and had to learn to cook for her new family. She had turned to her mother for guidance, and together they had spent hours in the kitchen perfecting the recipe.

My grandmother's eyes sparkled with nostalgia as she recounted those days spent cooking with her mother. She told me how they would spend hours chatting and laughing as they prepared meals for the family, creating memories that would last a lifetime.

As we sautéed the vegetables in a large pot, the kitchen filled with the fragrant aroma of the spices mingling together. My grandmother showed me how to stir the vegetables gently, ensuring that they cooked evenly and absorbed all the flavors of the spices.

As the Vegetable Alicha simmered on the stove, my grandmother and I sat down at the kitchen table to enjoy a cup of traditional Ethiopian coffee. She told me stories of her own childhood, of the trials and triumphs that had shaped her into the woman she had become.

As we sat there, sipping our coffee and chatting, I realized how lucky I was to have such a wise and loving grandmother. She had taught me so much more than just how to cook - she had taught me the value of tradition, of family, and of taking the time to savor the simple moments in life.

When the Vegetable Alicha was finally ready, my grandmother ladled it into bowls and we sat down to enjoy our meal together. The flavors were rich and comforting, a true testament to the years of practice and love that had gone into perfecting the recipe.

As we ate, my grandmother smiled at me and said, "Now you know how to make Vegetable Alicha, just like your mother, and her mother before her. This recipe has been passed down through generations, and now it is your turn to carry on the tradition."

I felt a swell of pride in my chest as I realized the significance of what my grandmother was saying. I was honored to be entrusted with such a precious family recipe, and I knew that I would cherish it for the rest of my days.

And so, as I sat there with my grandmother, savoring each bite of Vegetable Alicha, I made a silent vow to myself to carry on the tradition for generations to come. I would teach my own children and grandchildren how to make this beloved dish, sharing with them the stories and memories that had been passed down to me.

As the sun began to set outside, casting a warm glow over the kitchen, I knew that this moment would stay with me forever. I had learned not just how to make Vegetable Alicha, but the true meaning of family, tradition, and the simple joy of sharing a meal with loved ones. And for that, I would be forever grateful to my grandmother and the recipe that had brought us together.