Vegetable Alecha: A Stew From Ethiopia

The Copts in Ethiopia have many fast days during which they are forbidden to eat meat. Vegetable Alechas and Wats are substituted on these days.

In a 4-quart saucepan:

Saute: 1 cup BERMUDA ONIONS in 4 Tbs. Oil until soft, but not brown.

Add 4 CARROTS, peeled and cut in 1- inch slices
4 GREEN PEPPERS, cleaned and cut in quarters
3 cups WATER
1 6-oz. can TOMATO SAUCE
2 tsp. SALT
1/2 tsp. GROUND GINGER

Cook for 10 minutes covered.

4 POTATOES cut in thick slices.

Plunge 2 TOMATOES in boiling water, remove skins, cut in 8 wedges each, and add to stew.

Cover and cook for 10 minutes.

Add 8 CABBAGE WEDGES, 1 inch wide.

with SALT and PEPPER.

Cook until vegetables are tender.

in an attractive bowl and portion out uniformly.