Ethiopian Food

Bamya Alich’a is a vegetarian enjoyment. It is often served during Lent. It is eaten with injera or bread.

Instrument:
1 medium cooking pan

Component:
4 cups okra (split)
2 cups onions (chopped)
1 cup oil
1 ½ cups tomatoes (peeled & chopped)
1 Tbsp garlic (mashed)
1 Tbsp ginger (mashed)
to taste salt
1 tsp cardamom
4 medium new chiles (green pepper chopped) (chile jalapeño or chili Anaheim)
5 cusp water

How to create Bamya Alicha’a Bamya Alicha’a
Cut the ends from the okra, split in half and soak in 5 cups of water overnight. Drain and rinse some times in cold water.
In the medium pan, cook onions over a low heat until golden brown, adding a little water to prevent sticking and burning. Add oil and cook for 5-10 minutes. Add the tomatoes and bring to boil. Add the garlic, ginger, cardamom & salt; fuel well. Add the okra and cook for 25 minutes. Add the green pepper 4 minutes beforeremoving from heat. serve pungent or chilly. Serves 6. Refrigerate.

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