Ethiopian and Eritrean Cookbook

Auntie Tsehai Cooks cookbook image

Our Ethiopian and Eritrean cookbook is ready for purchase!!!

You can buy it online from Create Space directly by clicking here.

This book is how-to guide that explains the East African flavors of Ethiopia and Eritrea through photos of ingredients, step-by-step preparations, individual dishes, and the traditional and contemporary serving of injera (a flat, fermented sourdough bread) and sauces. The information is a comprehensive, user-friendly manual outlining the best practices developed and honed over decades by Auntie Tsehai, as generations before her, introducing and encouraging home cooks to embark on their own culinary journey.

We wish you well on your culinary journey in making many healthy meals for your friends and family.

We are having so much fun pulling all these healthy, tried-and-true recipes together. It is a true joy sharing them with you!

We are including a recipe here from our book as a sample for you to try. The name in bold is the English translation of the italicized Amharic/Tigrinya name of the dish, which is listed below. Next is a photograph of the dish, a description, ingredient list and steps to make the dishwritten below.


Mild Potatoes and Carrots

Dincha Alicha/Dinish Alicha

Copyright © 2016 by Auntie Tsehai Cooks, LLC.
 All rights reserved.
Copyright © 2016 by Auntie Tsehai Cooks, LLC.
 All rights reserved.

Alicha is one of the most common vegetable dishes made. The color and texture of this dish contrasts

beautifully with the other sauces when served on injera.  There are many versions of alicha dishes, too.



¼ cup canola or olive oil

2 medium red onions, thinly sliced

4 medium carrots, peeled and cut into 1 to 2” slices

½ cup water, divided

1 tsp. garlic paste

1 tsp. ginger paste

1 tsp. turmeric

3 medium potatoes, peeled and sliced lengthwise

1 tsp. salt, or to your taste

1 jalapeño, seeded and sliced lengthwise


1.     In a pot, heat oil and add onions. Cook over medium heat for about 5 mins.
2.     Add carrots and ¼ cup water, cover, and cook for 3-4 mins.
3.     Add garlic, ginger and turmeric and cook another 2 mins.
4.     Add potatoes, remaining ¼ cup water and salt. Cover to cook until potatoes are tender but firm, about 10 mins. Uncover occasionally to stir, adding water if needed.
5.     Add 1 jalapeño, seeded and sliced lengthwise before serving.