1 Review of Alicha (Ethiopian Stew)

From: Vic1

On Feb 20, 2003

As I looked this recipe over, I wondered how this would cook slowly for 30 minutes without liquid. Recipezaar Support was helpful, and encouraged me to find an answer and give it a try. I chose vegetable broth at ½ cup per serving. (2½ cups for 6 servings.) This seemed to be about right. I put the broth in after adding the cardamom and nutmeg in step 3. (The recipe calls for garlic twice – I chose to add it in step 1, and sautéed it with the onion.) Back to step 3, it is hard to brown that much chopped vegetable. The cabbage seems to release liquid, so the process is not real dry. I never got even the potatoes to brown, thought I stirred for over 10 minutes. I choose serranos for the peppers. I served it with injera bread. It is ok, but even with six chopped serranos, it comes across as kind of bland. This could be just because I am missing something about Ethiopian cooking. (More cardamom??) We have some Ethiopian restaurants in the area, and I shall give one a try before going on in an Ethiopian direction.