Serves 4-6 This dish of multiple vegetable stews served over injera bread.
It's a new and exciting meal to introduce to a group of family and
friends.
There's something intimate about a sharing food in a communal meal.
It's a great vegetarian or vegan dish and a meat stew like Doro Wat can
always join the group,
if so desired. Everything may be made in
advance, reheated and assembled right before serving.
All of the dishes below may be made or just a select few
Learn more
shiro wat
is a spicy chickpea powder-based dish
seasoned with onions, garlic, and other spices. 1-2 tablespoons olive
oil ½ onion, chopped 4 cloves garlic, minced 4-5 cups water, or more ½
cup shiro Saute onions until translucent, add garlic. Add 4 cups water
and bring to a boil. Add shiro powder, whisk until dissolved. Cook for
35-45 minutes, adding more boiled water to thin the consistency, if
necessary. The consistency should not be sticky of clumpy.
Miser Wat (Spiced Red Lentils)
A delicious combination of split red lentils simmered in spicy berbere
sauce. Depending on the ingredients, it can sometimes be darker. 1-2
tablespoons olive oil 1 onion, diced 2 teaspoons – 1 tablespoon or more
berbere 4-5 cloves garlic, crushed 1 cup red lentils, rinsed and
drained
3-4 cups water salt Heat oil in a sauce pan and sauté onions until
translucent. Add berbere and stir until well coated. Add garlic and
cook
until flavors have melded, about 5 minutes. Add a little water to
blend,
then add lentils and stir until well coated. Add ½ teaspoon salt and 3
cups of water. Cook until lentils have broken apart, adding more water
if necessary. The consistency should be like a thick stew. Taste and
adjust for salt. Note: Berbere gives the red lentils the spice and a
deep red color. If you can take heat, try a full tablespoon, else start
with 2 teaspoons and slowly add more to suit your taste. I only used
two
teaspoons for a larger audience to eat it, but I would have liked it
with more. I like spicy.
Alicha (Yellow Split Pea Stew)
This split pea stew is often cooked
with a light turmeric sauce. There are different kinds of alichas (and
ways to spell it in English). It often depends on the exact spices and
consistency of the lentils and sauce. 1-2 tablespoons olive oil 4 cups
water 1 cup yellow split peas, rinsed and drained 1 small onion, diced
3
cloves garlic, crushed ¼ teaspoon ground turmeric salt green chile
pepper, sliced (optional) Bring about 3 cups water with oil to boil.
Add
peas. Cook until they are soft and break apart, about 45 minutes. Add
more water if necessary. Set aside. In a separate saucepan, sauté
onions
in oil until translucent. Add garlic and stir until fragrant. Add
turmeric and stir well. Add split peas and ½ teaspoon salt and cook an
additional 15 minutes, adding more water if necessary. Taste and adjust
for salt
Gomen (Sautéed Collard Greens)
Made of
collard greens and simply spiced
to perfection with garlic, onions and salt. 1-2 tablespoons olive oil ¼
onion, sliced 3-4 cloves garlic, crushed 1 lb collard greens, rinsed,
stems removed and chopped well salt Heat oil in a large pan, sauté
onions until translucent. Add garlic and cook until fragrant. Add
collard greens and cook until softened, about 30 minutes. Season to
taste with salt
Dnich ena Karat Alicha (Potato and Carrot Stew)
A vegetable combination
of potatoes and carrots simmered in a light sauce. Sometimes cabbage
can
also be added. 1-2 tablespoons olive oil ½ onion, sliced in 2-inch
strips 3 cloves garlic, crushed 2 potatoes ( I used Russet potatoes),
diced in ½-inch chunks 4 carrots, peeled and diced in ½-inch chunks ¼
teaspoon ground turmeric water salt green chile pepper, sliced
(optional) Heat oil in a saucepan, add onions and sauté until fragrant,
add garlic and stir until fragrant. Add potatoes and potatoes stir
until
slightly softened. Add turmeric and stir until well coated. Add a
little
water and cook until potatoes and carrots are softened (cooked). Season
with salt
Key Sire Alicha (Beets, Potatoes and Carrots Stew)
This simple stew gets
a tangy kick from the addition of lemon juice or vinegar. Sometimes the
beets can be marinated for a very tangy stew, but here they’re not. 1-2
tablespoons olive oil ½ onion, sliced in 2-inch strips 3 cloves garlic,
crushed 4 beets, rinsed, peeled and diced in ½-inch chunks 2 potatoes
( I used Russet potatoes), diced in ½-inch chunks 4 carrots, peeled
and
diced in ½-inch chunks 2 teaspoons vinegar or lemon juice ¼ teaspoon
ground turmeric water salt green chile pepper, sliced (optional) Heat
oil in a saucepan, add onions and sauté until fragrant, add garlic and
stir until fragrant. Add beets, potatoes and carrots, stir until
slightly softened. Add vinegar or lemon juice, turmeric and stir until
well coated. Add a little water and salt and cook until potatoes and
carrots are softened (cooked). Taste and adjust seasoning.
Coded by Soliyana Assefa