Sega Alicha Wat with Injera bread, potato salad & cucumber salad


Today I bring to you a very popular Ethiopian dish, Sega Alicha Wat served with Injera bread and Ethiopian garlic flavored potato salad and cucumber salad. Obviously a few Ethiopian ingredients were unavailable to me so I tried substituting them with others and well, here you go!

Sega Alicha Wat can be made using beef, lamb or mutton and Injera is a soft,spongy,flat bread originally made by fermenting teff flour (for 2-3 days). But as that is not available in local shops I have used whole wheat flour, corn meal (makki ke ata) and white flour (Maida).

For Injera bread (makes 12)


  • Whole wheat flour 1 cup (approx. 250ml cup)
  • Corn meal (makki ke ata)1cup
  • White flour (Maida) 1cup
  • Dry yeast 1 tbl spn

In 1/4 cup of warm water add dry yeast and dissolve. Cover and keep it aside to ferment.

Meanwhile in a bowl take flour (all kinds together) and mix well with 5-6 cups (or as much seems necessary) of water to make a thin batter. Mix the yeast,cover and keep in room temperature for 2-3 days.
After giving it the required time you will notice froth on top. You may remove the froth or if you like a sour taste mix the froth well into the mixture.
Heat a 8″ non stick pan or lightly brush oil on a skillet,pour half cup of batter and immediately swirl it so the mixture covers the entire pan. Cook by covering for 1 minute on low flame and then uncovered for another 1 minute on high heat.
You will observe the surface will become porous and the sides will come out crispy.


Remove on a plate. Your injera bread is ready.

If you don’t have much time in hand and want to make Injera immediately then
instead of yeast,you will need the following ingredients:

  • Baking soda 1 tsp
  • Soda bicarbonate powder(meetha soda) 1/4 tsp
  • Club soda 900 ml


In a bowl mix soda bicarbonate powder and baking powder with the flour. Add soda water to this and mix well with a blender to a thin batter. Cook immediately. Do not rest this batter.

Points to keep in mind while cooking your bread:

  • Do not add salt or more oil for making your injera.
  • Do not flip to cook both sides.
  • If you want to make a stack of bread place cling film wraps (plastic wraps) in between each crepe.


For Sega Alicha wat (stew)


  • Mutton 1 kg
  • Eggs 6 (hard boiled)
  • Potato 2 (cut into quarters,and fried) (this is optional)
  • Vinegar 3tbl spn
  • Onion 5 (cut into cubes)
  • Tomato 4 (pureed)
  • Ginger paste 1tspn
  • Garlic paste 1tbl spn
  • Chili powder 1tsp
  • Turmeric powder 1/2 tsp
  • Nutmeg powder (a generous pinch)
  • Oil 5 -6 tbl spn /Butter (melted)
  • Salt to taste

Ingredients for a mixed spice powder (Put the following spices together, dry roast and grind for the spice powder) :

  • Coriander seed 1tsp
  • Fennel seeds 1 tsp
  • Black pepper corns 6
  • Cloves 6
  • Cinnamon 1 stick (1″size)
  • Cardamom 4 (green)
  • Nigella seeds (kalonji) 1 tsp
  • Fenugreek seeds 1/2 tsp
  • Bay leaf 1(dried)


Cut onions in cubes and place them in a large heavy based pan. Cover with a lid and cook dry over low heat, stirring occasionally. Do not add any oil or liquid. Cook until onions are reduced and slightly browned. Then using these onions make a paste.


Add vinegar,salt,chili powder,turmeric powder,ground onion,ginger garlic paste and the mixed spice powder to your meat . Keep in refrigerator to marinate for at least 2-3 hrs.

Meanwhile,boil your eggs and keep aside.

Heat a wok,add butter/oil and add your marinated meat to the wok. Cover with a lid and cook in medium heat, stirring occasionally. After some time as you observe spices are no more sticking to the vessel, add tomato puree and cook for another 2-3 minutes. Now add fried potatoes and 2 -3 cups of water,cover and let it cook on a low heat till the meat is well cooked.

If you think it is too dry,you may add water as wat (which literally means ‘wet’) is basically a stew.

Add eggs. You can just drop the eggs in the stew or cut it vertically into halves,so that the spices go in. Sprinkle nutmeg powder and cover. Your sega alicha wat is ready.

Few more important things to remember:

  • If you are dividing eggs in parts, stir very gently so that the yolk doesn’t come out.
  • Potato in this dish is optional,if you want you can avoid.
  • You may choose to pressure cook your meat as well.
  • You can serve your stew immediately but even better if you serve on the following day, so that the spices are infused and will definitely show their magic.
  • For tips on how to boil your eggs (even the cracked ones) brilliantly go here!


For Potato salad


  • Potato 2 (boiled and diced into small cubes)
  • Red bell pepper (capsicum) 1/2 (diced into cubes)
  • Green bell pepper 1/2 (diced into cube)
  • Garlic cloves 5 (coarsely chopped)
  • Virgin olive oil 2tbl spn
  • Lemon juice 2 tbl spn (according to your taste)
  • Black pepper powder (according to your taste)
  • Salt to taste


Mix potatoes and bell peppers in freshly chopped garlic,lemon and olive oil, in a bowl. Add salt and pepper as much required. Keep in refrigerator. Serve chilled.

For Cucumber salad


  • Cucumber 1(chopped)
  • Sweet onion 1(chopped)
  • Tomato 1 (seeded and chopped)
  • Lemon juice 1tbl spn
  • Green chili (seeded and chopped) 1
  • Virgin olive oil 1 tbl spn


Mix all ingredients together in a bowl. Keep in refrigerator to serve cold.

And that’s it! All your dishes are now ready and good to go.To serve,lay one injera on a plate and ladle your lovely Alicha and salads. Serve additional injera on the side. Guests can be requested to eat by hand,using Injera to scoop up their meal because let’s be honest, that sounds like so much fun!

DSCN1847 ed

I hope you like this dish as much as I did. With my 15th post on this blog (Yay!!!) can I just say I’m having more fun than I thought I would? So today (on this special occasion 😀 ) I decided to go with a slightly more elaborate recipe than my usualDSCN1856. I have been inspired by my wonderful friend and celebrated chef Ananya Banerjee to go Ethiopian, so do visit her blog and relish 🙂

I hope I keep bringing more exotic and exciting cuisines to you! Let’s experiment together!

Happy Cooking 🙂


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