🇹 Ethiopian · Lentils, Beans & Vegetarian
🥕 Ethiopian Potato and Carrot Alicha
ድንች ካሮት አልጫ — Dinich Karot Alicha
Ethiopian Potato and Carrot Alicha — potatoes and carrots cooked in a mild turmeric and ginger sauce without berbere. The golden-yellow mild root vegetable stew that children and heat-sensitive guests can enjoy fully.
Potato and carrot alicha is the mild filling element of the fasting platter — providing sustained energy from root vegetables with gentle turmeric and ginger spicing.
Ingredients
Equipment: Large pot
- 400g potatoes — cubed
- 3 carrots — sliced
- 1 onion — diced
- 2 garlic cloves
- 1 tbsp ginger
- 1 tsp turmeric
- 2 tbsp oil
- ½ cup water
- 1.5 tsp salt
Method
- Heat oil. Cook onion until golden.
- Add garlic, ginger, and turmeric. Stir 1 minute.
- Add potatoes and carrots. Stir.
- Add water. Cover. Cook 22—25 minutes until very tender.
- Season.
Chef Tips
- No berbere — the mildness is intentional.
Common Mistakes to Avoid
- Adding berbere.
The Science
See ETH116 for potato stew science.
Nutrition (per serving)
Health Benefits
- Beta-carotene from carrots.
- Potassium from potatoes.
- Very child-friendly nutrition.
Cultural Note
The mild potato and carrot alicha ensures that the fasting platter welcomes every guest — from the youngest child to the oldest elder — regardless of their tolerance for heat.
Storage & Serving
Storage: Refrigerate 3 days.
Reheating: Gently.
Serve with: Injera (ETH001), On the fasting platter as the mild element