Alicha: A Mild and Flavorful Ethiopian Stew

Alicha is a light and flavorful Ethiopian stew that’s sometimes made with yellow break up peas, onions, garlic, and a wide range of spices, together with turmeric, coriander, and cardamom. It’s a widespread dish in Ethiopia and can also be gaining reputation worldwide. Alicha is usually served with injera, a spongy flatbread that’s used to scoop up the stew.

What’s Alicha?

The phrase “alicha” comes from the Amharic phrase for “yellow.” Alicha is a standard Ethiopian dish that’s made with yellow break up peas, onions, garlic, and a wide range of spices. The spices utilized in alicha differ relying on the area of Ethiopia, however they sometimes embrace turmeric, coriander, and cardamom.

What are the various kinds of Alicha?

There are lots of various kinds of alicha, every with its personal distinctive taste profile. A few of the hottest kinds of alicha embrace:

• Alicha wot: This kind of alicha is made with a wide range of greens, corresponding to tomatoes, carrots, and potatoes.
• Alicha tibs: This kind of alicha is made with meat, corresponding to beef, lamb, or hen.
• Alicha shiro: This kind of alicha is made with shiro, a kind of Ethiopian chickpea stew.
• Alicha gomen: This kind of alicha is made with gomen, a kind of Ethiopian collard greens dish.

The best way to make Alicha

Alicha is a comparatively straightforward dish to make, nevertheless it does require a while to cook dinner the break up peas correctly. Here’s a fundamental recipe for alicha:

Components:

• 1 pound yellow break up peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon turmeric
• 1 teaspoon coriander
• 1/2 teaspoon cardamom
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 4 cups water

Directions:

1. Soak the break up peas in water for at the very least 2 hours.
2. Drain the break up peas and rinse them in chilly water.
3. Warmth the olive oil in a big pot over medium warmth.
4. Add the onion and garlic and cook dinner till softened, about 5 minutes.
5. Add the turmeric, coriander, cardamom, salt, and pepper and stir to mix.
6. Add the break up peas and water and produce to a boil.
7. Scale back warmth to low and simmer for 2-3 hours, or till the break up peas are gentle.
8. Serve instantly with injera.

Ideas for making Alicha

• If you’d like a spicier alicha, you possibly can add extra pepper or different spices, corresponding to berbere or mitmita.
• You can too add different greens to the alicha, corresponding to tomatoes, carrots, and potatoes.
• Alicha is finest served instantly, nevertheless it may also be reheated within the microwave or oven.

Dietary worth of Alicha

Alicha is an efficient supply of protein and fiber. It’s also a great supply of nutritional vitamins and minerals, corresponding to vitamin A, vitamin C, and potassium.

Variations of Alicha

There are lots of completely different variations of alicha, every with its personal distinctive taste profile. A few of the hottest variations embrace:

• Alicha with fava beans: This variation of alicha is made with fava beans as a substitute of break up peas.
• Alicha with lentils: This variation of alicha is made with lentils as a substitute of break up peas.
• Alicha with pumpkin: This variation of alicha is made with pumpkin as a substitute of break up peas.
• Alicha with spinach: This variation of alicha is made with spinach as a substitute of break up peas.

Conclusion

Alicha is a scrumptious and nutritious Ethiopian stew that’s straightforward to make. It’s a nice dish to serve for a weeknight meal or for a special day.