International Recipes from Students in Australia

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:

  1. Cut the meat up in small pieces.
  2. Cut up the onion and put it in a fry pan with turmeric and oil. Cook until brown.
  3. 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.