Vegetable Alecha RecipeOrigin: Ethiopia Period: Traditional |
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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 
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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