Aleecha (mixed vegetable stew)

Yield: 1 Servings

Measure 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


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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