Ethiopian Alicha Wot
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 people
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Calories
492 kcal
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Course
Main Course
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Cuisine
Ethiopian
Ethiopian Alicha Wot
Description
The dish titled Ethiopian Alicha Wot centers on venison stew meat cooked with large quantities of sliced onions that are softened without fat to create a flavorful base. The meat is browned lightly with Ethiopian spiced butter, which imparts a rich buttery and spiced character to the stew along with turmeric, minced ginger, and chopped garlic. Generous water is added to gently simmer the venison for an extended period, allowing the meat to become tender.
Potato chunks are added midway through cooking to absorb the flavors and provide a soft, comforting texture. Near the end, thinly sliced serrano chiles can be stirred in to adjust the heat profile according to preference. The final stew thickens slightly from the simmering, resulting in a moist, mildly spiced dish with aromatic undertones from the spiced butter and fresh aromatics.
This curry-style stew is interesting for its use of spiced butter and turmeric, creating a nuanced but not aggressively spicy flavor. It can be served alongside Ethiopian staples such as rice, flatbreads, lentils, and greens to complement the rich meat and hearty potatoes.
Attention to slow simmering and using the spiced butter are key to achieving the intended flavor and texture. Monitoring salt during the long cook ensures a balanced taste. Including fresh serrano chiles at the end offers the option to customize the final heat level without overwhelming the subtle spices.
Ingredients
- 1 onion about 3 cups, large, sliced
- 2 pounds venison stew meat trimmed of silverskin
- 1/2 cup butter see notes, Ethiopian spiced
- 2 tablespoons ginger minced
- 5 cloves garlic chopped
- 1 teaspoon Turmeric ground
- salt
- 1 pound potato cut into chunks, small
- 4 serrano chile sliced thin
Instructions
- Add the onion to a large Dutch oven or other heavy pot and turn the heat to medium. Cook the onions dry, without fat, stirring often, until they soften, about 5 minutes.
- Mix in the venison stew meat. Add the spiced butter and brown the meat lightly, just about 5 to 8 minutes. Add the ginger, garlic and turmeric and mix well.
- Pour in about 5 cups water, enough to cover the meat by an inch or so, and simmer uncovered very gently for about 80 minutes. Add salt to taste during this time.
- Add the potatoes and simmer until they are tender, about 30 minutes or so. By now the stew should have thickened a bit. Stir in as many sliced chiles as you want and serve.
Notes
- Make sure to prepare or obtain Ethiopian spiced butter for authentic flavor.
- Serve this stew with rice, Ethiopian flatbreads, greens, and lentils for a complete meal.
- Adjust the amount of serrano chiles based on your preferred spice level.
- Simmer gently and stir occasionally to prevent sticking and promote even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 5g | 2% |
| Protein | 53g | 106% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 250mg | 83% |
| Sodium | 119mg | 5% |
| Potassium | 822mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 24mg | 2% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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