“Dinish is also called alicha, a name used for mild Ethiopian dishes in general,” says Saba Alemayoh. “This dish is made for people that may have a lower spice tolerance or for young children, but also as an accompaniment to spicier dishes.”
Ingredients
Method
1.Heat oil in a casserole or heavy-based saucepan over medium heat, then add onion and stir occasionally until onion starts to brown (8-10 minutes). Add garlic and sauté until fragrant (1-2 minutes). Add turmeric and stir, then add just enough water to stop the turmeric burning (about 1 tbsp), so mixture looks like a thick paste. Add carrots and stir until they are al dente (2-3 minutes), adding 1 tbsp extra water at a time if needed. Add shredded cabbage, potatoes and chilli, season with salt, cover and cook, stirring occasionally, until potato is tender but not broken down (40-45 minutes; don’t overcook the potatoes or you’ll end up with mash). Scatter over extra shredded cabbage and sliced chillies to serve.
Ben Dearnley
