Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Bermuda onion
- 4 tbl Oil
- 4 Carrots, peeled, 1" slices
- 4 Green peppers, cleaned & quartered
- 3 cup Water
- 6 oz Tomato sauce
- 2 tsp Salt
- 1/2 tsp Ground ginger
- 4 Potatoes, thickly sliced
- 2 Tomatoes
- 8 Wedges cabbage, 1" wide
- Salt and pepper
Directions
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.
NOTES : The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on thes= e days. (the Wat differs from Alecha in that it is made with a spice called Ber-beri or Awaze.)
Category:Ethiopian Recipes
Category:Ethiopian Soups