Authentic Ethiopian Alicha: A Step-by-Step Recipe Guide

Ingredients

  • 2 lbs beef, cut into cubes
  • 2 large onions, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup vegetable oil
  • 2 cups water
  • 4 large potatoes, peeled and cut into large cubes
  • 4 carrots, peeled and cut into slices

Steps and instructions

  1. Heat the oil in a large pot over medium heat.
  2. Add the onions and cook until they are soft and golden.
  3. Add the garlic, ginger, turmeric, salt, and pepper. Stir well and cook for 2-3 minutes.
  4. Add the beef to the pot. Cook, stirring occasionally, until the beef is browned on all sides.
  5. Add the water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes.
  6. Add the potatoes and carrots to the pot. Cover and continue to simmer for another 30 minutes, or until the vegetables are tender.
  7. Check the seasoning, adding more salt or pepper if needed. Serve the alicha hot.

Tools for making

  • Large pot - used to cook the alicha
  • Cutting board - used for chopping onions, garlic, ginger, potatoes, and carrots
  • Knife - used for cutting the beef and vegetables
  • Measuring spoons - used to measure the salt, pepper, turmeric, and ginger
  • Wooden spoon - used for stirring the ingredients in the pot
  • Peeler - used for peeling the potatoes and carrots

Recipe variations

  • Vegetarian variation: Replace the beef with tofu or tempeh cubes.
  • Chicken variation: Substitute the beef with boneless chicken pieces.
  • Lamb variation: Swap the beef for lamb cubes.
  • Spicy variation: Add 1-2 chopped chili peppers or 1 teaspoon of cayenne pepper for extra heat.
  • Vegetable variation: Skip the meat altogether and add more vegetables like cauliflower, bell peppers, or green beans.
  • Herb variation: Add fresh herbs like cilantro or parsley for added flavor.
  • Coconut milk variation: Replace half of the water with coconut milk for a richer and creamier sauce.

Recipe overview

Alicha is a comforting and hearty stew that hails from Ethiopia. Its unique blend of flavors comes from a combination of tender beef, aromatic spices, and hearty vegetables. This recipe is perfect for those looking to explore African cuisines, or simply wanting a warming and satisfying dish for dinner. In this recipe, we will guide you step-by-step through the process of making Alicha. You'll begin by sautéing onions, garlic, and spices to create a flavorful base, then add cubed beef and simmer until tender and juicy. Finally, you'll add potatoes and carrots, letting the stew gently simmer until the vegetables are perfectly cooked. Your kitchen will fill with the mouth-watering aroma of simmering Alicha, inviting everyone to the table for a satisfying meal. Whether you are familiar with Ethiopian food or trying it for the first time, this Alicha recipe is sure to please your palate.

Common questions

  1. Can I use a different type of meat? Yes, you can use lamb or chicken instead of beef. Adjust the cooking time accordingly.
  2. Can I add additional vegetables? Certainly! You can add other vegetables like green beans or peas to your liking.
  3. Can I use powdered ginger instead of fresh ginger? Yes, you can substitute 1 teaspoon of powdered ginger for 1 tablespoon of fresh ginger.
  4. Can I make this recipe in a slow cooker? Absolutely! Brown the meat and onions in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours.
  5. Can I make this recipe ahead of time? Yes, you can make alicha ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the alicha and simmer the ingredients.
  • Chef's knife - A sharp chef's knife is essential for cutting the beef, onions, and vegetables.
  • Cutting board - A sturdy cutting board provides a surface for chopping and preparing ingredients.
  • Wooden spoon - A wooden spoon is useful for stirring and mixing the ingredients in the pot.
  • Measuring spoons - Measuring spoons are necessary for accurately measuring the turmeric, salt, and pepper.
  • Peeler - A peeler is needed to peel the potatoes and carrots before cutting them.
  • Serving bowls - Serving bowls can be used to present the alicha at the table.
  • Rice or bread - Rice or bread can be served alongside the alicha as a side dish.

Origin stories

Alicha is a hearty and flavorful stew that originated in Ethiopia. It's a staple food in the Ethiopian cuisine, often prepared with a variety of ingredients that can be found in the region, such as beef, potatoes, and carrots. The use of turmeric in Alicha is a testament to the historical spice trade routes that intertwined with Ethiopia, bringing an array of flavors and ingredients into the culture's culinary practices. Interestingly, Alicha is considered a milder stew in the spice-rich Ethiopian cuisine, providing a warming and comforting dish, yet forgiving to those who may not have a high tolerance for heat. It is often enjoyed with Injera, a traditional sourdough-risen flatbread, which not only complements the stew but also serves as an eating utensil, showcasing the unique communal dining tradition in Ethiopia.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.