Back in 2016, we first tried this wonderful, easy recipe: http://howtocookgreatethiopian.com/ethiopian-potato-and-carrot-alicha/. The video was more helpful than the written recipe. Now it’s January 2023, and we just discovered that the link no longer works (the website may have been taken down). Fortunately, we happened to print out that recipe 7 years ago, so we were able to recreate it. Here is the recipe, with some modifications:
Ingredients: 1/4 cup canola oil (we reduced to 3 Tbsp), 3 medium potatoes (we like Russets), 3 carrots, 2 medium onions (we used one red, one yellow), 1 tsp turmeric, 1 tsp garlic (about 1 large clove), 2 jalapeno peppers, salt to taste, and about 1/2 to 3/4 cup of water (you may not need all of the water).
First, prepare the ingredients. Peel and slice the onions into thin slices along the grain. Peel the carrots, and cut into thick matchsticks (about 3 x 3/4″) and place a separate bowl. Peel and mince the garlic, then place in the same bowl as the carrots. Third, peel the potatoes and cut into matchsticks that are about the same size as the thick-cut carrot sticks, and place in its own bowl. Seed and slice the jalapeños into julienned slices, then place in their own small bowl. Measure out 1 tsp turmeric into a small thumb bowl.
Second, heat a medium sized pot (we use a black nonstick All-Clad Dutch oven) with the canola oil on medium heat, then add the onions. Cover and let cook on medium heat until browned (about 4 mins). Add the carrot and garlic, along with 2 Tbsp of water. Cover and cook for another 4 mins. Add the turmeric, then stir and cook for 2 mins. Add the potatoes, salt to taste (maybe 1/2 tsp), and about 1/3 cup of water – or more, if the stew seems too dry (this will vary depending on the specific density of potatoes used that day). Cover and cook on low-medium heat until potato is tender. We estimate that to be less about 20 mins, but it really will depend on the potato (when fork-tender, it’s done). We served this with injera, but it also can be served with rice (if you don’t mind carbo-loading). (Jan. 2023)
Cooking Adventures 