Aleecha

Title:
Aleecha

Yield:
6 Servings

Categories:
Vegetarian




Ingredients:





   1/2 c  Onion; sliced


    10 cl Garlic; sliced thin


     2 c  Carrots; sliced thin


     1 c  Water


     3 tb Corn oil


     1 ts Tumeric; ground


     1    Fresh hot green peppers


          -halved, to 3 peppers


     1 lb Cabbage; coarsely sliced


     1 ts Queman; see note


     1 tb Tomato paste


     1 ts 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.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip