Latin American Chinese Style Alicha Wat

Ingredients

In this Latin American Chinese adaptation of Alicha Wat, we incorporate Latin American Chinese spices and cooking techniques to give the dish a unique twist. The original Ethiopian dish is traditionally made with berbere spice blend, which we replace with Latin American Chinese spices such as cumin, paprika, and oregano. Additionally, we incorporate Latin American Chinese vegetables like bell peppers and green onions to enhance the flavors and add a touch of freshness. We alse have the original recipe for Alicha wat, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) Latin American Chinese spice blend (cumin, paprika, oregano) 1 tablespoon (15g) Latin American Chinese spice blend (cumin, paprika, oregano)
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   Stir in the Latin American Chinese spice blend and cook for an additional minute to release the flavors.
4. 4.
   Add the sliced carrots, cubed potatoes, and bell pepper to the pot. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the vegetable broth and season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 20-25 minutes, or until the vegetables are tender.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Latin American Chinese Style Alicha Wat hot with rice or tortillas.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook evenly.
• Latin American Chinese spice blend — Adjust the amount of spice blend according to your preference for spiciness. You can also add a pinch of chili powder for an extra kick.

Tips & Tricks

• For a heartier meal, you can add cooked chicken or tofu to the dish.
• Serve the Latin American Chinese Style Alicha Wat with a side of Latin American Chinese fried rice for a complete fusion meal.
• If you prefer a spicier version, add a chopped jalapeno or a dash of hot sauce to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• The flavors of this dish develop even more after a day, so it's great for meal prepping.

Serving advice

Serve the Latin American Chinese Style Alicha Wat hot with a side of rice or tortillas. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, you can sprinkle some additional Latin American Chinese spice blend on top of the dish before serving. Serve in a colorful bowl or plate to showcase the vibrant colors of the vegetables.