Aleecha
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; sliced |
| 10 | cloves | Garlic; sliced thin |
| 2 | cups | Carrots; sliced thin |
| 1 | cup | Water |
| 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 |
Directions
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.