Alecha (Wat)

lecha is a traditional vegetable stew, very popular in Ethiopia. Especially by the Copts, on fast days when they are forbidden to eat meat. The regular version is often spiced with Berbere, a very hot spice paste, but this version, the Wat, is relatively mild. I still add a bit of cayenne pepper to it for some heat, though.

Here's the list of ingredients, for one person as a main dish or two as a side. There are a fair number of spices, but feel free to substitute. The combination of the ginger, the cinnamon, and the cayenne really make a great combination, though. I'd consider those essential. If you're lucky enough to find traditional "Grains of Paradise" spice, go for it.

I used Nappa cabbage in this recipe, which is not really authentic. But, it was available and is tasty. So there.

• One potato (Yam for authenticity, although Sweet Potatoes work well too)
• One white onion, diced
• Two carrots, cut on the bias
• 1 or 2 tomatos, cut into wedges
• Half of both a red and green pepper, sliced
• A small cabbage, cored and sliced into strips.
• Cayenne pepper, to taste
• One cup of water or vegetable stock
• 1 tsp of vegetable oil
• 1 tsp of paprika
• 1 tsp of fresh ground cumin
• 1 tsp of fresh black pepper
• 1 tsp of fenugreek, ground
• 1 knob of ginger, minced
• 1 tsp of cinnamon
• 1 tsp of ground coriander
• 1 tsp of ground cardamom

The key to getting this recipe right is timing. It's a simple thing to cook, but the vegetables cook at different rates so it's best to have things pre-cut and ready to go in at the appropriate time. Start by dicing your white onion and putting it in a big pot with the oil in the bottom. Turn the heat down and just sweat (not brown) it for 5 minutes or until it has softened up. While the onion is cooking, cut up the carrots and potato. Cut the carrots on an angle (bias cut) and slice the potato into 1/8" rounds. Add to the pot, along with the water or stock. Bring to a boil, turn it way town, and cover. Simmer over low heat for 10 minutes.

While the potatoes and carrots are cooking, cut up the tomatoes, and the bell peppers. After the potatoes are sort of soft (a fork sticks into them with resistance), add the tomatoes and peppers, along with all of the spices. Grate in the ginger. You can dice it fine, but I find using a microplane grater much easier.

Once it looks stew-like and the vegetables are soft, add the cabbage. You really just want to stir this and heat it through, and then serve. The cabbage will cook very quickly.

This works well as a side dish to rice and lentils, or you can stir in chickpeas and make it a whole meal all on its own. Tasty.

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