Aleecha – Ethiopian vegetarian stew

This is an Ethiopian vegetarian stew made with Berbere. Full of flavour and very filling.


½ cup onion sliced
10 cloves garlic thinly sliced
2 cups of carrots thinly sliced
1 cup water
3 tablespoons oil
1 teaspoon turmeric ground
1 fresh hot chilli scraped of seeds and chopped
450g cabbage coarsely sliced
2 teaspoons Ground’s Berbere
1 tablespoon tomato paste
1 teaspoon salt to taste
450g potatoes cut into fingers


In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 minutes. Add 1/2 cup of the water and cook 5 minutes longer. Add the oil and continue to simmer for a few minutes. Add the turmeric, chillies, and cabbage, then cover the pan and steam to reduce the bulk for 2 minutes. Stir well and add the Berbere, tomato paste, salt and the potatoes. Cover the pan and cook for 5 minutes. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with flat breads.

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