Vegetable Alecha Recipe

Origin: Ethiopia Period: Traditional

This is a Coptic dish eaten on fast days where meat cannot be consumed. It differs from Ethiopian Wats in that Alechas do not contain Berbere spice as an ingredient.

Ingredients:

200g onions, chopped
4 tbsp oil
4 carrots, peeled and cut into 3cm slices
4 green bell peppers, de-seeded and quartered
700ml water
180ml passata (tomato sauce)
2 tsp salt
1/2 tsp ground ginger
4 potatoes, cut into thick slices
2 tomatoes, blanched, skinned and cut into 8 wedges each
8 cabbage wedges, 3cm at the widest part
salt and pepper to taste

Vegetable Alecha Preparation:

Method:

Add the oil and onions to a large saucepan and fry until the onions have softened then add the carrots, green peppers, water, tomato sauce, salt and ground ginger. Bring to a simmer and cook for 10 minutes before adding the potatoes and tomatoes. Cover and cook for 10 minutes before adding the cabbage. Season to taste and cook until the vegetables are completely tender (about 25 minutes).

Portion out into bowls and serve.

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Yemiser W'et

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