Ethiopian Vegetable Stew (Alecha)

From "Extending the Table." Pronounced ah-LEE-chah.

2 Tbsp butter or oil
1 clove garlic (1/2 tsp minced)
1 onion, chopped
1/2 cup water
3 medium potatoes, chopped in large pieces
2-3 carrots, chopped
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground turmeric (I omitted this because I don't have any)
1/4 tsp pepper
1 lb cabbage, chopped (about 1/2 or 1/3 of a cabbage)
1/2 cup water
1/4 tsp salt or to taste
1 green chili pepper, seeded and quartered

1. In large saucepan, combine oil, garlic, and onion. Saute until onions are soft, but do not brown.
2. Add 1/2 cup water, potatoes, carrots, 1/2 tsp salt, and spices. Cook about 10 minutes until potatoes and carrots begin to soften.
3. Add cabbage, 1/2 cup water, 1/4 tsp salt, and green chili. Cook until vegetables are tender. Stir gently to combine, taking care not to mash vegetables.
4. Serve with Ethiopian flat bread or rice.

Try #1 - August 7, 2010
Turned out great! I used red potatoes (instead of our normal russet) and red cabbage, because a friend had given us some. The flavor of the stew was delicious, and just a hint of spice with the green chili. It went great with the Injera flat bread. I'll definitely make this again!

The whole stew (not counting chopping the vegetables) takes about 45 minutes to an hour to cook. This was just the right amount of time to simultaneously cook the flat bread.

All told, the stew and flat bread took about 3 hours, start to finish. Not difficult, just time consuming.