Alicha Wot (Mild Ethiopian Stew)
Alicha wot is a mild and flavorful Ethiopian stew known for its aromatic spices and comforting flavors. Unlike its spicier counterparts, alicha wot features a milder seasoning profile, making it a great choice for those who prefer a less fiery dish.
Source and licence
"Alicha Wot (Mild Ethiopian Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Alicha_Wot_(Mild_Ethiopian_Stew), revision 4525932), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Alicha_Wot_(Mild_Ethiopian_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525932
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tablespoons olive oil
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons berbere spice blend
- 1 tablespoon grated ginger
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt, or to taste
- 500 grams (1 lb) beef, cubed
- ¼ teaspoon black pepper
- 2 cups beef broth or water
- Fresh cilantro or parsley, chopped, for garnish
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onions to the pot and sauté until they become translucent and slightly browned.
- Add the minced garlic and grated ginger to the pot and sauté for an additional minute until fragrant.
- Stir in the berbere spice blend, tomato paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Mix well to combine the spices with the onions, garlic, and ginger.
- Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.
- Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.
- Taste the stew and adjust the seasoning with salt and pepper if needed.
- Remove the pot from the heat and let rest for a few minutes before serving.
- Garnish with fresh chopped cilantro or parsley. Serve hot with injera or bread, and enjoy the mild yet flavorful experience of this Ethiopian stew.