Alicha Wat is a gentle, aromatic Ethiopian stew made by simmering meat (usually beef or lamb) with onions, garlic, ginger, and turmeric, without the use of berbere spice. Unlike its spicier cousin key wat, alicha focuses on the warmth of niter kibbeh (spiced clarified butter) and subtle earthy flavors. It originated in Amhara and Oromo regions, commonly served with injera during religious holidays or for guests who prefer milder dishes.

Common variations include Alicha Kik (yellow split peas) and Alicha Atakilt (vegetable-based versions).

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