Alicha Wat / Ye'abesha Gomen (Ethiopian Mild Vegetable Stew with Turmeric)

  • Total time - 50 minutes
  • Preparation - 20 minutes
  • Cooking/Simmering - 30 minutes
  • Servings: 4
  • Country: Ethiopia
Ethiopian Alicha Wat, a yellow vegetable stew with cabbage, carrots, and potatoes, served with Injera.

Alicha Wat is a crucial part of the Ethiopian fasting, vegan diet. It serves as the key contrast to the red and spicy stews (Wot) that use Berbere. It is almost always present on every Beyaynetu tasting platter to soothe the palate.

The base flavour comes from long-braised onions and spiced butter (for the non-vegan version) or oil and turmeric, which gives it its characteristic yellow colour.

Ingredients

For the Alicha Wat

  • 1 large piece yellow onion (very finely chopped)
  • 3 tbsp Niter Kibbeh (spiced clarified butter) or vegetable oil (vegan version)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 1 tsp turmeric (powder)
  • 2 pieces carrots (cut into pieces)
  • 2 medium pieces potatoes (cut into pieces)
  • 1/2 medium head cabbage (cut into strips)
  • 1 cup (approx. 240 ml) vegetable broth or water
  • to taste salt and black pepper

For Serving

  • Injera (Ethiopian flatbreads)

Instructions

Step 1: Preparing the Base (Alicha Wot)

In a pot over medium heat, melt the Niter Kibbeh (or oil). Add the onion and braise for about 10 minutes until it is soft and translucent. The onion should not brown.

Add garlic and ginger and sauté for another 2 minutes.

Step 2: Spices and Carrots/Potatoes

Stir in turmeric, salt, and black pepper. Sauté for 1 minute until the aroma is released. Turmeric colours the base yellow.

Add the cut carrots and potatoes. Briefly mix with the spiced base.

Step 3: Simmering

Pour in the broth or water. Bring to a boil, then reduce the heat to minimum, cover, and simmer for 15–20 minutes until the potatoes and carrots soften (they are not fully cooked yet).

Add the cut cabbage (Ye'abesha Gomen). Simmer covered for another 5–10 minutes until the cabbage wilts but still retains a slight crunch.

Step 4: Serving

Serve the Alicha Wat hot. Thanks to its mild flavour, it is ideal for moderating the spiciness of Key Wat or Doro Wat and is an essential part of the Ethiopian tasting platter Beyaynetu.