Alicha

Ingredients for 6 servings:

• 4 carrots
• 8 potatoes
• 2 bell peppers, red
• 1 head of pointed cabbage
• 2 tbsp coarse sea salt
• 1 tbsp turmeric powder
• 50 ml olive oil
• 150 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

African vegetable stew. Side dish for injera and zigni

Cut the carrots, potatoes, bell peppers, and pointed cabbage into large, manageable pieces (after all, African food is eaten with the hands). If desired, you can also add onions, garlic, or other vegetables. Heat the olive oil in an ovenproof dish (I use a clay dish on the gas hob) and fry the vegetables with the salt for about 5 minutes, stirring constantly. You can also fry the dish in the oven. Then add the turmeric and fry briefly. Deglaze with water, bring to a boil, and place everything in the oven at 180°C (350°F) with top/bottom heat for about 30 minutes, until the vegetables are soft. The vegetables can also be kept warm in the oven at 100°C (212°F). Note: I always eat this dish as a side dish when I’m at my African restaurant. I’ve cooked it several times and find that, as described above, it tastes almost the same as in a restaurant. I don’t know whether it’s an original African recipe and uses original ingredients. You could certainly replace the potato with a yam root, but I don’t think that’s necessary!