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Ethiopian alecha

This is a mildly spiced vegetable bowl Ethiopians enjoy in days when they cannot eat meat.


1 onion (peeled and chopped small)
1 bell pepper (washed, deseeded and cut into 1-inch strips )
1 bell pepper (washed, deseeded and cut into 1-inch strips )
2 carrot (washed, peeled and sliced into 1/4-inch rounds )
2 potato (washed, peeled and cut into 1/2-inch half slices )
1 cabbage (one small head, washed, core removed and cut into 1-inch strips )
3 c water
1 c tomato (diced)
1 cn tomato sauce (6 oz can)
1 t salt
1⁄2 t pepper (ground)
1⁄2 t ginger (ground)


  1. Preheat a large frying pan, casserole, or Dutch oven over medium heat for 2 minutes. Add the olive oil and wait until it is hot.
  2. Add the onions, peppers, and carrots.Cook until tender but not browned, stirring occasionally.
  3. Add potatoes, water, diced tomatoes, tomato sauce, salt, pepper, and ground ginger to the pot. Cook for 10 minutes. Add the cabbage, stir to mix well, and cover.
  4. Turn the heat to low and simmer the vegetables for 40 minutes or until tender.
  5. Place in large serving bowl and serve.
Total time
2 hours
Cooking time
Preparation time
4 servings


Alecha wat is the kind of Ethiopian stew where berbere, the extremely spicy paste popular in Ethiopian cuisine, is omited. As in most vegetable dishes, vegetable oil is used instead of niter kebbeh, the Ethiopian butter flavored with garlic, onion and spices. Try to serve your vegetable stew on top of injera bread.


Ethiopian cuisine

Ethiopian injera is a good accompaniment for this vegetable stew.

easy, healthy
side dish, appetizer
Ethiopian food recipes
Food in Africa
East Africa


Ethiopian flag.