Name: Ye’bamya Alicha (Tender Okra and Tomato in a Mild Sauce)
Yield: Makes 3 cups
Cuisine: Ethiopian
Ingredients: 2 cups sliced fresh or frozen okra, in ½-inch segments; 1 teaspoon peeled and grated fresh ginger; ¼ teaspoon ground turmeric; 1 tomato, peeled and chopped (1 cup); ½ teaspoon salt, plus more if desired; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 4 cloves garlic, thinly sliced (3 tablespoons); 2 jalapeño chiles, sliced into thin rounds; ½ yellow or white onion, cut into ¼-inch slivers and coarsely chopped (1 cup); Freshly ground black pepper

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

I prefer using frozen chopped okra in this recipe because it’s more accessible where I live, less work, and mess-free. There’s no need to even defrost it; just measure it and toss it in the pan. This okra stew is lighter than other alicha wot, so it’s a pleasing complement to some of the heavier dishes.

Ingredients

½ yellow or white onion, cut into ¼-inch slivers and coarsely chopped (1 cup)
2 tablespoons

Method

Put the onion, Ye’qimem Zeyet, and salt in a large skillet and cook over medium-high heat, stirring frequently, until the onion has softened, about 5 minutes. Decrease the heat to medium and add the chiles, garlic, and ginger. Cook, stirring frequently to prevent scorching, until the garlic has softened, about 3 minutes.

Increase the heat to medium-high and add the okra, tomato,