Aleecha (mixed vegetable stew)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; slice |
| 10 | cloves | Garlic; slice thin |
| 2 | cups | Carrots; slice thin |
| 1 | cup | Water |
| 3 | eaches | Tb Corn oil |
| 1 | teaspoon | Ground Tumeric |
| 1 | each | Fresh hot green peppers; halve to 3 peppers |
| 1 | pounds | Cabbage; chop coarse |
Directions
YIELD: 6 SERVINGS
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.
++++-