Mangu

alicha

Next Dish: Tahdig

Alicha is a traditional Ethiopian stew that is typically made with meat, vegetables, and a blend of turmeric, garlic, and ginger. The dish is characterized by its mild flavor, as it does not contain the spicy berbere spice mix common in many Ethiopian dishes. Alicha can be made with various types of meat, such as beef, lamb, or chicken, but there are also vegetarian versions that use lentils or other legumes. The stew is usually served with injera, a type of sourdough flatbread.

garlic

vegetable oil

water

salt

beef

ginger

ground turmeric

onion

Recipe

Ingredients:

  • 2 lbs beef, cut into cubes

  • 2 large onions, finely chopped

  • 4 cloves garlic, minced

  • 1 teaspoon ginger, minced

  • 1 teaspoon turmeric

  • 1/2 cup vegetable oil

  • 1 cup water

  • Salt to taste


Instructions:

  1. Heat the vegetable oil in a large pot over medium heat.

  2. Add the onions and sauté until they become translucent.

  3. Add the garlic and ginger, and continue to sauté for another minute.

  4. Add the turmeric and stir well, ensuring all the onions are coated.

  5. Add the beef to the pot and stir well, ensuring the beef is well coated with the onion and spice mixture.

  6. Add the water and salt, stir well, and bring the mixture to a boil.

  7. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the beef is tender.

  8. Check the seasoning and adjust if necessary. Serve the Alicha with injera or rice.