Alicha (Ethiopian Stew) Recipe #50080
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.
by Missy Wombat
1¼ hours | 30 min prep
SERVES 6
- 2 tablespoons vegetable oil
- 1 1/2 cups red onions (chopped)
- 1/4 teaspoon garlic
- 6 new potatoes, chopped
- 5 carrots, chopped
- 1 small cabbage, chopped
- 6 medium chili peppers, chopped (birds eye or baby red if you like it hot, possibly jalapeno if you like it milder)
- salt and pepper
- 1 teaspoon nutmeg
- 1 teaspoon cardamom
- 2 teaspoons parsley, chopped
- 2 tablespoons basil, chopped
- 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.
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5 stars