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International Recipes from Students in Australia Photo: Christine Rhodes You eat Alicha with a big, round pancake like the one in this picture of Tesfanesh, Awoke, and Aganesh Abate. Photo: Christine Rhodes Awoke, Tesfanesh, and Aganesh sharing special dishes with their classmates. Alicha (Meat Stew) Tesfanesh Abate from Ethiopia Ageresh Abate and Awoke Abate from Ethiopia helped with the preparation. Alicha is like a stew or casserole, and the Ethiopian name for this is a wat. Stews are very popular in my country. Alicha, a more delicately seasoned Wat (stew), contains no berbere (chili). It is often eaten at home, and it is also served in restaurants. I like it because it tastes nice like curry and it is not hot. Ingredients: (for 6 people) 1 kilo of meat of any kind that you like 1 onion 1/2 a cabbage 2 carrots 3 potatoes some shallots—cut small pepper and salt a sprinkle of turmeric crushed garlic tomato ketchup enough oil to brown the meat Method for preparing this Ethiopian stew or casserole: Cut the meat up in small pieces. Cut up the onion and put it in a fry pan with turmeric and oil.Cook until brown. Add the meat to the fry pan. Tips to help you when you prepare this dish: You can also use chicken, beef, lamb or fish, but beef is my favorite dish. It is cooked like a casserole with water>You eat Alicha for lunch or dinner, but not for breakfast. Return to: Teacher's Page | Our Recipe Page | Project Page | Home Page TOPICS Online Magazine - ©1997-2002 - Contact Us: topics_mag@yahoo.com