Harari & Ethiopian Muslim
Ethiopian Alecha Wats
Carrots, green bell peppers and passata come together in this dish, fragrant with berbere and ginger and simmered on the stove.
50 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- medium
- 1
Add the oil and onions to a large saucepan and fry until the onions have softened, add berbere, fry for a minute then add the carrots, green peppers, water, tomato sauce, salt and ground ginger. Bring to a simmer and cook for 10 minutes before adding the potatoes and tomatoes.
- 2
Cover and cook for 10 minutes before adding the cabbage. Season to taste and cook until the vegetables are completely tender (about 25 minutes). Portion out into bowls and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
