Alicha: cabbage, potatoes and Ethiopian-Eritrean peppers
Did you know that with simple ingredients such as laverza, potatoes and peppers you can prepare a typical dish of Eritrean and Ethiopian cuisine really tasty? It is a Lenten dish par excellence. Let’s see how to prepare it together.
4 medium potatoes (approximately 600 g),
1 yellow bell pepper, 1 white onion,
1 tablespoon of berberé,
4 tablespoons extra virgin olive oil
Wash, peel and dice the potatoes. Wash and cut the peppers into pieces.
In a rather high pot heats the olive oil.
Peel the onion, cut it into strips and fry in oil with spices for 2 minutes.
Add the potatoes and peppers, cover the pot and with a sharp knife cuts the cabbage (washed and cleaned) in thin strips.
Add the strips of cabbage to the stew and leave to cook in a covered pan and flame for at least 45 minutes, wetting with a little water in case it dries too much.
The exquisite “alliccià” is ready. What are you waiting for?