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Alicha Tibs
From Neil Johnson Chair of Trustees, Lalibela Trust

From Neil Johnson Chair of Trustees, Lalibela Trust

Alicha Tibs is a Wott which traditionally accompanies injera. 

Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera.   It is eaten with the fingers and in an intimate social group “fingers full” are offered to the open mouth of the person next to or near to you.   This process is known as gursha – a sign of friendship, love, or hospitality. This cultural practice highlights the communal aspect of eating in Ethiopia, where sharing food is a way to bond and show affection.

The picture above shows a selections of Wotts.

Ingredients
  • 1 lb (450g) beef or lamb, cut into bite-sized pieces
  • 2 tablespoons vegetable oil or clarified butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 to 2 green chili peppers, sliced (adjust to taste)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 cup beef or chicken broth (or water)
  • Salt to taste
  • Fresh cilantro or parsley for garnish (optional)
Instructions
1. Heat the Oil:

In a large skillet or pan, heat the vegetable oil over medium heat.

2. Sauté Onions:

Add the chopped onions and sauté until they become translucent and slightly golden, about 5-7 minutes.

3. Add Garlic and Ginger:

Stir in the minced garlic and ginger, cooking for another 2-3 minutes until fragrant.

4. Add Meat:

Increase the heat to high and add your meat. Sauté until browned on all sides.

5. Spice It Up:

Stir in the turmeric, ground coriander, and ground cumin, mixing well to coat the meat with the spices.

6. Add Broth:

Pour in the broth (or water) and bring to a simmer. Reduce the heat to low, cover, and let it cook for about 20-30 minutes until the meat is tender. Stir occasionally.

7. Season:

Once cooked, season with salt to taste. If you like, you can add sliced green chilies during the last few minutes of cooking for extra flavor.

8. Serve:

Garnish with fresh cilantro or parsley if desired, and serve hot on injera.

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