|½ cup||Onion; sliced|
|10 cloves||Garlic; sliced thin|
|2 cups||Carrots; sliced thin|
|3 tablespoons||Corn oil|
|1 teaspoon||Tumeric; ground|
|1 each||Fresh hot green peppers halved, to 3 peppers|
|1 pounds||Cabbage; coarsely sliced|
|1 teaspoon||Queman; see note|
|1 tablespoon||Tomato paste|
|1 teaspoon||Salt; to taste|
|1 pounds||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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