Try this Vegetable Alicha - Ethiopian Vegetable Stew recipe, or contribute your own.
Suggest a better descriptionIn a 4-quart saucepan saute onion in oil until soft but not brown. Add carrots, green peppers, water, tomato sauce, salt and ginger. Cook: for 10 minutes covered. Add potatoes. Plunge tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew. Cover and cook for 10 minutes. Add cabbage wedges. Sprinkle with salt and pepper. Cook until vegetables are tender. Correct the seasoning. Place in an attractive bowl and portion out uniformly. NOTES : The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on thes= e days. (the Wat differs from Alecha in that it is made with a spice called Ber-beri or Awaze.) Recipe by: http://www.nh.ultranet.com/~wube/Recipes9.html Posted to recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (617g) | ||
Recipe Makes: 8 | ||
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Calories: 246 | ||
Calories from Fat: 55 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1724.2mg | 59 % | |
Potassium 1827.9mg | 48 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 35.4g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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