Cookbook:Alicha Wot (Mild Ethiopian Stew)

Alicha wot is a mild and flavorful Ethiopian stew known for its aromatic spices and comforting flavors. Unlike its spicier counterparts, alicha wot features a milder seasoning profile, making it a great choice for those who prefer a less fiery dish.

Ingredients

 * 2 tablespoons olive oil
 * 2 large onions, finely chopped
 * 4 cloves of garlic, minced
 * 2 tablespoons berbere spice blend
 * 1 tablespoon grated ginger
 * 1 tablespoon tomato paste
 * 1 teaspoon ground turmeric
 * ½ teaspoon ground cumin
 * ½ teaspoon ground coriander
 * ½ teaspoon salt, or to taste
 * 500 grams (1 lb) beef, cubed
 * ¼ teaspoon black pepper
 * 2 cups beef broth or water
 * Fresh cilantro or parsley, chopped, for garnish

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife
 * Grater
 * Measuring spoons
 * Serving dish
 * Ladle

Procedure

 * 1) Heat the olive oil in a large pot or Dutch oven over medium heat.
 * 2) Add the chopped onions to the pot and sauté until they become translucent and slightly browned.
 * 3) Add the minced garlic and grated ginger to the pot and sauté for an additional minute until fragrant.
 * 4) Stir in the berbere spice blend, tomato paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Mix well to combine the spices with the onions, garlic, and ginger.
 * 5) Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.
 * 6) Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.
 * 7) Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.
 * 8) Taste the stew and adjust the seasoning with salt and pepper if needed.
 * 9) Remove the pot from the heat and let rest for a few minutes before serving.
 * 10) Garnish with fresh chopped cilantro or parsley. Serve hot with injera or bread, and enjoy the mild yet flavorful experience of this Ethiopian stew.

Notes, tips, and variations

 * If you prefer a vegetarian version, you can substitute the beef with vegetables like potatoes, carrots, and green beans. Adjust the cooking time accordingly.
 * Adjust the spiciness of the stew by adding more or less berbere spice blend according to your taste preferences.
 * Browning the beef before adding the spices adds depth of flavor to the stew. Take the time to brown the beef properly.
 * Alicha wot tastes even better the next day as the flavors have more time to develop. Consider making it in advance and reheating it before serving.
 * Feel free to add additional vegetables like bell peppers, peas, or cabbage to the stew for added texture and flavor.
 * Experiment with different meats such as lamb or chicken for a variation in taste and texture.