GOMEN ALICHA
Provided by Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Brown the onions slowly in a pot with the vegetable oil. Add the carrots, potatoes and tomato sauce; mix thoroughly. Mix in the rosemary, fenugreek and turmeric and cook over low heat until the carrots and potatoes are fork tender.
- In a separate pot, boil the cabbage until crisp-tender (not so long that it gets limp!). Drain.
- Add the cabbage to the sauce and cook over low heat for 5 minutes, stirring occasionally but not too vigorously--you don't want the vegetables to break up.
KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)
If you love Ethiopian food, this is a must-try. This is one of my favorite dishes. Serve hot over injera with the sauce to soak up.
Provided by Leftover Inspired
Categories World Cuisine Recipes African
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
- Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.
Nutrition Facts : Calories 486 calories, Carbohydrate 82.1 g, Fat 14.6 g, Fiber 12.6 g, Protein 10.2 g, SaturatedFat 1.2 g, Sodium 413.9 mg, Sugar 13.7 g
ALICHA (ETHIOPIAN STEW)
One of my distant relatives in the middle of Outback Australia married an Ethiopian woman. Good choice - the woman can cook, and well enough to be featured on a food show on national TV.
Provided by Missy Wombat
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onions and garlic in oil until transparent.
- Wash and chop vegetables and add them to the onions, lightly browning.
- Add nutmeg, garlic and cardamom then cook slowly for 30 mins.
- Season to taste then add chilli, parsley and basil just before serving.
ALICHA
Make and share this Alicha recipe from Food.com.
Provided by byZula
Categories Curries
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In dry pan over medium heat, stir fry onions for 2 minutes
- Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently. Add all of the spices and seasonings at one time and stir well.
- Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender.
- Should the curry dry out too quickly, add another 1/2c water.
- At the end of the 45 mins, there should be very little sauce.
- Serve warm or at room temperature.
Nutrition Facts : Calories 1049.5, Fat 108.9, SaturatedFat 44.8, Cholesterol 149.8, Sodium 430.5, Carbohydrate 3.7, Fiber 0.7, Sugar 1.5, Protein 13
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