Yield: 6 servings

Measure 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

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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