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vegetable stew (ethiopia)

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 
the Alecha in that it is made with a spice called Ber-beri
or Awaze.)

1 cup Bermuda onions, chopped
4 tablespoons vegetable oil
4 carrots, peeled and cut into 1-inch slices
4 bell peppers, cleaned and quartered
3 cups water
3/4 cup tomato sauce
2 teaspoons salt
1/2 teaspoon ground ginger
4 potatoes, cut into thick slices
2 tomatoes, peeled and cut into wedges
1 small cabbage, cut into 1-inch wedges
Salt to taste
Pepper to taste

In a 4-quart saucepan, saute the onion in the oil until 
soft but not brown. Add the carrot, bell pepper, water,
tomato sauce, salt, and ginger, cover, and cook for 10 minutes.
Add the potatoes and tomatoes and cook for another 10 minutes. 
Add the cabbage, salt, and pepper and cook until the vegetables
are tender. Serve hot. © 2001-2007