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    You are in: Home / Recipes / Ethiopian Alecha Wats Recipe
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    Ethiopian Alecha Wats

    Average Rating:

    2 Total Reviews

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    • on July 09, 2009

      I really enjoyed this recipe. I tried it to share with some vegan friends and it was a big hit with all of us. I like having the berbere spice on hand in the fridge to use whenever I want this dish. It was fairly easy to prepare. I used purple cabbage because I try to keep things colorful at dinner, and it was just beautiful alongside the Ethiopian Lentils and Yams I made with it. Have made this dish multiple times now and enjoyed it every time. Still decent left-over... if there is anything left over!

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    • on June 29, 2008

      This is really good. I ended up using more onion and less oil and berbere (because I made it very hot), and added some garlic (since it was not in the berbere). This is my favorite dish at Ethiopian restaurants. It didn't quite taste the same, but was still quite good and worth trying. Thanks!

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    Nutritional Facts for Ethiopian Alecha Wats

    Serving Size: 1 (2559 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 819.5
    Calories from Fat 149
    Total Fat 16.5 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 1743.2 mg
    Total Carbohydrate 161.7 g
    Dietary Fiber 52.5 g
    Sugars 78.3 g
    Protein 33.8 g

    The following items or measurements are not included:


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