The Traditional Ethiopian Alicha Wot is a vegan delight
Ethiopian cuisine is famous for its gluten-free, healthy vegan dishes. The Traditional Ethiopian Alicha Wot is a recipe that fits the bill. For the chicken version of this dish, take a look at Alicha Wot with Chicken by clicking here.
Traditional Ethiopian Alicha Wot (also written Alicha Wat) is a vegetarian soup with all kinds of good spices, hearty veggies, water and slow cooked. This fairly straightforward recipe consists of cutting up your veggies and cooking them in a mixture of Ethiopian spices. In lieu of the berbere spice, we are going to use turmeric, ginger, garlic and onion. Once you finish your stew, serve with injera (Ethiopian sponge bread) or couscous, rice, rice pilaf, or eat it straight up. Either way, this dish can easily serve 4 but you can easily scale more of each ingredient to fill more mouths (or for leftovers).
Traditional Ethiopian Alicha Wot
Prep Time: 15 minutes
Cooks in: 25 minutes
Ready in: 40 minutes
- 2 large yellow onions
- 4 cups water
- 1 clove garlic (minced)
- 2 tablespoons turmeric (add for stronger taste)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon cardamom
- 4 Large Yellow Potatoes (Russet works as well)
- 3 Large Carrots
- Olive Oil (enough to cook onions)
- Cut up your carrots, potatoes, garlic, onions
- In a medium-deep pot on the stove, coat with olive oil and bring to medium-low heat
- When heated, add chopped yellow onions and 1/4 cup water to the pot and stir often. You don’t want to brown your onions so keep heat low.
- When onions are translucent (5-10 minutes), add all your spices and stir well for another 5-10 minutes.
- Turn stove top to medium heat and add the rest of your veggies. Add enough water to cover everything
- Stir well, then cover and cook for 20 minutes. Stir every 5 minutes or so.
- Scoop out the potatoes, carrots and onions, and however much liquid you desire into a medium-sized bowl and serve (1st picture in this article shows how it should be served in lieu of injera)
*Turmeric stains almost everything, so watch out when cooking this awesome dish!
This is perhaps one of my favorite dishes to make when I really a big, healthy dinner. It can easily feed 4 and you can serve it with almost anything – obviously injera (Ethiopian sponge bread) is the first choice if you can get some, otherwise couscous, white rice or bread rolls can work in a pinch as well. I always save the extra sauce for cooking rice or couscous. It adds a brilliant flavor.
This classic Ethiopian recipe comes with a twist. Alicha Wot with Chicken is a hearty yet light meal that can satisfy a whole family.
The Traditional Ethiopian Alicha Wot is an African vegan delight. Eaten alone or with injera, couscous or rice, this veggie-filled dish does the trick.
Berbere Spice is a cornerstone flavor of Ethiopian cuisine. Israelis especially love its hot flavor and versatility in usage for all kinds of dishes.