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ALEECHA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
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1/2 c Onion -- sliced
10 cl Garlic -- sliced thin
2 c Carrots -- sliced thin
1 c Water
3 tb Corn oil
1 t Tumeric -- ground
1 ea Fresh hot green peppers
-halved, to 3 peppers
1 lb Cabbage -- coarsely sliced
1 t Queman -- see note
1 tb Tomato paste
1 t Salt -- to taste
1 lb Potatoes -- cut like french
-fries
Aleecha is a mixed vegetable stew.
Quemam contains an ingredient not found in the US.
I'd substitute dry berebere.
In dry pan over moderate low heat, stir fry onion,
garlic, and carrots for 2 mins. Add 1/2c of the water
and cook 5 mins longer. Add the oil and continue to
simmer.
Add the tumeric, chilies, and cabbage. Cover the pan
and steam to reduce the bulk for 2 mins. Stir well
and add the quemam, tomato paste, salt and the
potatoes.
Cover the pan and cook for 5 mins. Add the remaining
water and simmer for 5 minutes more to soften the
potatoes and thicken the sauce somewhat.
Serve at room temperature with Injeera.
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