Despite the mushy looking appearance, this Ethiopian vegetable stew -- called Alecha -- is quite good. It's made with half a head of cabbage, 1/2 of an onion, 5 potatoes, some garlic, and a few carrots. It is seasoned with salt, pepper, berbere, and turmeric. For roughly $2.00 it made about 8 servings. Traditionally, alecha would be eaten with injera, but we were out. I guess that's a good excuse to go to Habesha sometime soon!
2 comments:
This inspired me to start some Injera, as I've had teff flour in my pantry, but haven't made it yet. This dish sounds tasty, so I think we'll be having Alecha and Injera on Friday!
Hi, I was just reading your blog and found alesha! What a suprise for me! As I have vissited Ethiopia a few times (my husband was born and raised there), and we make this sometimes at home, it made me drool...
Lovely! How come that you find a recepy like this? I wonder...
Greetings from mama lieveheersbeestje from the Netherlands.
P.s. overhere teff is enourmous expencive so I make ingerra with white and whole flower.
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