Enjoy a delicious Gluten Free Vegan Veggie Stew, inspired by Eritrean cuisine. A modern twist on a traditional favorite.
Savor the flavors of Eritrean cuisine with this gluten-free vegan veggie stew
Learn how to prepare a healthy and nutritional supper in less than 20 minutes with this easy recipe. Whether you choose to serve it the traditional way or add your own twist, this dish is sure to satisfy your taste buds and provide essential nutrients for your body.
With just a few simple ingredients and a quick cooking method, you can have a delicious meal on the table in no time. Say goodbye to unhealthy takeout options and hello to a homemade dish that will leave you feeling energized and satisfied.
Alicha Stew: A Flavorful Fusion of Eritrean and Vegan Cuisine
Hello everyone today uh I am going to make about 99% traditional arrian traditional uh vegetable dish that’s called ala I have made one very similar before but this is very close to the traditional one except I’m adding one more non-traditional ingredients otherwise it wouldn’t be my recipe without tweaking the recipe so here I.
Have I think I’m going to add a little bit more oil I have sunflower oil this is going to be a larger um recipe therefore I am using a couple of tablespoon of um sunflower oil so use cooking o oil that can tolerate heat so next I am going to add this I have half of large white onion you can definitely use yellow or red if you want to but for.
This the dish particular dish I prefer not to use um Great Onion because I want to keep the dish bried close to the traditional so here I am adding my onion so normally this uh would be it would have a lot of uh potato in it but as I always say we want to cut our carbs in hot therefore H white potato does have a lot um it’s a high.
Glycemic index have a lot of um carb therefore we just going to Mi I’m just using one um somehow I would say medium potato and I am going to chop it smaller than the traditional one because I want to it’s cook faster going to sprinkle a little bit of curry spice blend and I’m also going to be using.
Fresh uh Ginger and turmeric later and I’m adding my one medium tomato I mean potato excuse me you can Gold potato but you can definitely use any kind of potato peeled of course now because I want it.
To keep this fried I don’t want it to the onion I wanted the onion to be softened but not caramelized like I normally do so here I have a combination of totillo uh you can you can also use green tomato and then I have the inside the white part of zucchini and then also celery I’m um.
Blending this together this would be my sauce so here I have blended it already and I’m going to add half of it here just on the top I don’t want to tear this is going to keep my onion from burning and then going to cook the potato so I’m going to cover this while I’m cutting my the rest of my vegetable and.
It’s cooking in high heat it shouldn’t take that long well this one is cooking I am going to cut the rest of my vegetables which I have zucchini I’m chopping the outside the skin part and I’m blending the white part with celery and the tomatillo so that if I need more sauce.
Then I can use that so just chop it put it in a small blender do the same with the tomatillo this adds a very good flavor and to matila has a very good uh nutrition um benefit health benefits so go ahead and use those so I’m going to blend this sorry I have to short cord here so can’t see.
you can also blend and freeze it for future um just not don’t keep it on the fridge it it Chang the color color and it doesn’t taste the same ooh that looks really good let the stem and then next I am going to add my.
Carrot cuz it’s Zu doesn’t need to go that long well so does the carrot the only thing you want to make sure it’s completely cooked is the potato everything else does not not have to be fully cooked since you can still eat it around and again there is no right or wrong way to cut then I like to cut mine.
About bite side so that the flavor gets inside the vegetable otherwise you can cut them bigger if you want to here’s my carrots be adding it nextx I’m Mi scaring I’m just going to add it cover next I’m going to cut my.
Zucchini same bite size and this is not a the traditional way it’s not cut this way they actually cut it in the bigger um like waves and that’s how they cut them and zucchini is not common commonly added some family do some don’t um but the potato either cabbage or C flour carrot um celery and other fresh herbs are coming and the spice is the turmeric.
Bed spice PL and Ginger is I don’t know it might have been added I don’t remember but I like to add fresh ginger um here and there um because it has a good health benefit so the whole the whole purpose here is to have less uh potato to reduce the carb and then add other vegetables and zucchini goes very well with that um.
With this dish pretty much with any dish we add zuc everything and then I have a cauliflower here so what I do is I buy a fresh one and then I if I’m not going to use them right away I like to freeze them so this is actually Frozen um from a couple weeks ago now I am adding my zucchini on the top I’m not staring.
Again because I wanted to make sure that the potato is cooking at the bottom so that’s what I wanted to heat the heat to stay so I’m just cutting um the cauliflower um again in a bite size going to add it on the.
Top you’re not stiring this makes it life easier um when you instead of cutting all the vegetables in advance I mean it’s always helpful if you want to cut vegetables in advance you can do that but if you want to eat fresh um this is the way to do it while the some of the vegetables are cooking you cut the rest of them so that’s how.
We save time and resources and I have have um very small um Ginger fresh ginger you do the same excuse me you can freeze um fresh stammer fresh ginger you can freeze them actually this are being frozen for a while what I do is I buy a large um amount of Ginger and turmeric and then I freeze them so that they.
Don’t go bad so that’s another technique you can use but definitely you can use the dry spices they are more convenient they don’t go bad but the problem is you don’t know how long they have been on the on the Shelf so that’s why I like to add fresh one uh in my case I even making turmeric I buy turmeric spice blend I buy the fresh one of course.
There is a long process um but that’s what I prefer to do or buy the whole um instead the powder you buy the whole uh spice and then blend it yourself now I’m adding garlic ginger and to Mar I am going to add a little bit more of actually I should add all bit the Tomato blend with tomatillo and.
Celery and the zucchini so I’m going to add all of it actually why not r in it a little bit so I don’t get I don’t want to waste anything here don’t want to waste any food and these are not cheap so the more you pay it the more you value the.
Food in this case I might add a little bit of salt cuz I have a lot of vegetables here so we need some Flav flavor but it’s up to you um salt to taste I’m not going to tell you how much salt to put in there just put in a pinch well I’m going to say more than a pinch actually I maybe a quter a.
Teaspoon or less so I will cover this I’m going to wash my dishes and prepare my serving plate while this one is steaming cookie is how we save time while your dish your food is cooking do some cleaning wash your dishes prepare your table and voila you save time then.
Everything is ready turn this around Ina here jera for those of you who don’t know what in jera is it is a Sourdough flat bread uh kind of spongy like um it is you can only find it is in East African markets uh Ethiopian arrian have a very similar injera but if you go to.
Somal and sudanes have also slightly different um less fermented kind of more sweet and very uh flat actually less uh very thin so that in jera is only Ethiopian and Aran uh bread and it’s pretty much um those of you who been to Aran or Ethiopian restaurant or have a friends from these two countries I’m sure you know what inera is um it’s one.
Of the traditional bread oh that looks so good this is very convenient you can serve it as is serve it as a soup with inera over rice but um the whole idea is we have less potato in here because we want to serve it with inera andera is a carb um therefore it is almost.
Done I’m going to serve it in a minute so it takes about 15 to 20 minutes as I said you only want to make sure the potato is fully cooked the rest of the vegetable does not need to be um cooked but you want to make sure you bring you bring it to fully boiled um you don’t want to leave it in between so you want to make sure it’s completely boiled the.
Liquid and that’s how you get a good flavor but if you want to cook it farther you might do so um that it will be more creamy a soup like um you could do that as well voila this is done now I am going to serve it it’s hot let me move it.
Here so you can see and this is what in Gera looks like and that’s how we serve it normally you could put a small plate and put it in the middle you can also put it straight in the on the top of theera so theera is a socky sauce like just like a sponge that’s what my friend.
Was saying just the Spong soaks the sauce um here this whole dish serves about six to eight people but this is um this is 100% vegetable and this is very easy very convenient it is delicious try it um with these uh any of my fellow air strands go beyond tradition the only thing I added here is the totillo that’s going to give it a very good flavor I.
Could have used a tomato but I don’t want to change the uh the unique um texture and the coloring of the alas I want to make it look like a traditional although it’s not 100% tra traditional and thank you for watching
