Sides
Alicha
The Quirky Foodster Team
Ingredients
- 2 medium Potatoes, cubed
- 2 Carrots, sliced
- 1 medium Red onion, sliced
- 2 Garlic cloves, minced
- 1 tsp Fresh ginger, minced
- 1 tsp Ground turmeric
- 45 ml (3 tbsp) Vegetable oil
- 200 ml (3/4 cup) Water
- 1 tsp Salt
Method
- Heat the oil in a saucepan and sauté the onion over medium heat until translucent, about 6 minutes.
- Add the garlic, ginger and turmeric and cook for 1 minute until fragrant.
- Add the potatoes and carrots, stirring to coat in the spiced oil.
- Pour in the water, cover, and simmer for 20–25 minutes until the vegetables are tender.
- Season with salt and serve warm alongside a spicier main stew.
Introduction: Alicha is a mild, turmeric-tinted vegetable stew served as a cooling counterpoint to the heat of dishes like zigni, providing balance on a shared plate of injera topped with several stews.
Cultural Background: Alicha is a mild, turmeric-tinted vegetable stew served as a cooling counterpoint to the heat of dishes like zigni, providing balance on a shared plate of injera topped with several stews.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water.
Tips: Cut vegetables into similar-sized pieces so they cook evenly. Keep the heat gentle — alicha is meant to stay mild rather than caramelised.
Variations: Add green beans or cabbage for extra variety. Use sweet potato in place of regular potato for a naturally sweeter version. Naturally vegan as written.
Nutrition: Calories: 175 kcal · Protein: 3 g · Carbs: 27 g · Fat: 7 g · Fiber: 4 g
FAQs:
Q: Why is alicha served alongside spicier dishes?
A: Its mild, turmeric-forward flavour balances richer, berbere-heavy stews when eaten together over injera.
Q: Can I add meat to this dish?
A: Some households add cubed lamb or beef, though the vegetable-only version remains the everyday standard.
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