Alicha

Name: Alicha
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Eritrea
Ingredients: 2 cups potatoes, cubed; 2 cups carrots, sliced; 3 cups cabbage, shredded; 1 onion, chopped; 3 cloves garlic; 1 tsp grated ginger; 1 tsp turmeric; 3 tbsp vegetable oil; 1 jalapeno, sliced; Salt, to taste

6 servings20 min prep35 min cookEasy Eritrea

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The Story Behind It

The Tale of Alicha

Alicha refers to a milder, non-berbere-spiced stew style in Eritrean and Ethiopian cooking, distinguished from the fiery "wat" stews by its use of turmeric and gentler spicing rather than chili-forward berbere. It offers a lighter counterpoint on the injera platter, often made with vegetables, lentils, or meat.

Ingredients

Scale:· 6 servings

2 cups potatoes, cubed
2 cups carrots, sliced
3 cups cabbage, shredded
1 onion, chopped
3 cloves garlic
1 tsp grated ginger
1 tsp turmeric
3 tbsp vegetable oil
1 jalapeno, sliced
Salt, to taste

Instructions

1Heat the oil and saute the onion until translucent.
2Add the garlic, ginger, and turmeric, and cook 2 minutes.
3Add the potatoes and carrots with a splash of water, cover, and cook 15 minutes.
4Add the cabbage and jalapeno, cover, and cook 10-15 minutes more until vegetables are tender but not mushy.
5Season with salt.
6Serve with injera.

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