📝 About This Recipe
Dinich Alicha is a beloved staple of the Ethiopian 'Yetsom' (fasting) tradition, offering a soul-warming alternative to the fiery red stews of the region. This vibrant yellow stew relies on the aromatic marriage of turmeric, ginger, and garlic to create a silky, savory base for tender potatoes and sweet carrots. It is a masterclass in building deep flavor without heat, making it a favorite for families and anyone seeking a nutritious, vegan-friendly comfort meal.
🥗 Ingredients
The Aromatic Base
- 2 large Red Onions (very finely minced or pulsed in a food processor)
- 1/4 cup Vegetable Oil (can use Niter Kibbeh/spiced clarified butter for non-vegan version)
- 5 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
Spices and Seasoning
- 1.5 teaspoons Turmeric Powder (provides the signature golden color)
- 1/4 teaspoon Ground Cardamom (optional, for authentic depth)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegetables and Liquid
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 2 medium Carrots (peeled and sliced into 1/2 inch rounds)
- 2.5 cups Water or Vegetable Broth (hot)
- 2 pieces Jalapeño or Green Chili (deseeded and sliced lengthwise for aroma, not heat)
👨🍳 Instructions
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1
Place the finely minced onions in a heavy-bottomed pot or Dutch oven over medium heat. Cook them dry (without oil) for about 5-7 minutes, stirring constantly to prevent burning. This traditional technique evaporates moisture and concentrates the sweetness.
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2
Once the onions are soft and slightly translucent, add the vegetable oil. Sauté for another 5 minutes until the onions are golden and fragrant.
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3
Stir in the minced garlic and grated ginger. Cook for 2 minutes, allowing the raw aroma to mellow out.
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4
Add the turmeric powder and cardamom. Stir vigorously for 1 minute to 'toast' the spices in the oil, which unlocks their full color and flavor profile.
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5
Add the potato cubes and carrot slices to the pot. Stir well to ensure every piece is thoroughly coated in the golden onion-spice mixture.
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6
Pour in the hot water or vegetable broth. The liquid should just barely cover the vegetables. Add salt and black pepper.
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7
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer for 20-25 minutes. Check occasionally; the potatoes should be fork-tender but not falling apart into mush.
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9
About 5 minutes before the stew is finished, tuck the sliced green chilies into the liquid. This adds a beautiful herbal aroma without making the dish spicy.
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10
Taste the sauce. If it is too thin, remove the lid and simmer for 5 more minutes to reduce. If it's too thick, add a splash of hot water.
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11
Gently stir the stew one last time, being careful not to break the potatoes. Adjust seasoning with more salt if needed.
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12
Remove from heat and let the stew sit, covered, for 5 minutes before serving. This allows the starches to settle and the flavors to meld perfectly.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold or red potatoes; they hold their shape better during the simmering process than russets. Don't skip the dry-sautéing of the onions; it is the secret to the deep, authentic flavor of Ethiopian stews. If you want a richer flavor and aren't strictly vegan, substitute the oil with Niter Kibbeh (Ethiopian spiced butter). For a thicker gravy, lightly mash 2 or 3 potato cubes against the side of the pot and stir them back into the sauce. Ensure your turmeric is fresh; old turmeric can taste bitter and won't provide that vibrant sunshine-yellow hue.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (sour fermented flatbread) to soak up the juices. Pair with 'Misir Wot' (spicy red lentils) and 'Gomen' (collard greens) for a complete Ethiopian veggie platter. A side of fresh tomato and onion salad (Timatim Selata) provides a crisp, acidic contrast to the creamy potatoes. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. For a non-traditional pairing, this stew is excellent served over basmati rice or with warm crusty sourdough bread.