As an adoptive mom of kids from Korea and Ethiopia, I’ve enjoyed learning to cook food from my kids’ homelands. Alecha is typical
Ethiopian comfort food: affordable, filling and delicious. The addition of turmeric may seem unusual; typically in America it is used only for pickles. But it is a common seasoning in Ethiopia, and adds an authentic and interesting flavor to this dish.
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 yellow onion, diced
- 1-1/2 cups water
- 2 carrots, peeled and sliced in coins
- 4 potatoes, cut into 3/4 inch cubes
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup water
- 1/4 of a medium green cabbage (about 2 cups, cut into long thin slivers)
- salt and black pepper to taste
- Begin by cutting up vegetables.
- Add oil to a large heavy skillet on medium high heat. Add onions and cook, stirring frequently, until onion is soft and getting browned bits.
- Add 1-1/2 cups water, garlic, carrots, potatoes, freshly grated ginger, salt, pepper and turmeric.
- Cook over medium heat for about 10 minutes, stirring occasionally, until carrots and potatoes are beginning to soften. If liquid evaporates too soon and food begins sticking, simply add a bit more water.
- Once carrots are beginning to soften, add butter, cabbage, and remaining 1/2 cup of water. Cover and cook 5-10 minutes longer, stirring occasionally, until veggies are tender.
- In Ethiopia this is served with injera, a sourdough flatbread. It also goes well with rice, tucked in pita bread, or wrapped in a tortilla. It is a really versatile dish that goes well with many foods.