The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on these days. (the Wat differs from Alecha in that it is made with a spice called Ber-beri or Awaze.)
- 1 cup Bermuda onion
- 4 tbsp oil
- 4 carrots, peeled, 1" slices
- 4 green peppers, cleaned and quartered
- 3 cup water
- 6 oz tomato sauce
- 2 tsp salt
- ½ tsp ground ginger
- 4 potatoes, thickly sliced
- 2 tomatoes
- 8 wedges cabbage, 1" wide
- salt and pepper
- In a 4-quart saucepan saute onion in oil until soft but not brown.
- Add carrots, green peppers, water, tomato sauce, salt and ginger.
- Cook: for 10 minutes covered.
- Add potatoes.
- Plunge tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew.
- Cover and cook for 10 minutes.
- Add cabbage wedges.
- Sprinkle with salt and pepper.
- Cook until vegetables are tender.
- Correct the seasoning.
- Place in an attractive bowl and portion out uniformly.
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