| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian | 6 | Servings |
INGREDIENTS
| 1/2 | c | Onion; sliced |
| 10 | cl | Garlic; sliced thin |
| 2 | c | Carrots; sliced thin |
| 1 | c | Water |
| 3 | tb | Corn oil |
| 1 | ts | Tumeric; ground |
| 1 | Fresh hot green peppers halved, to 3 peppers | |
| 1 | lb | Cabbage; coarsely sliced |
| 1 | ts | Queman; see note |
| 1 | tb | Tomato paste |
| 1 | ts | Salt; to taste |
| 1 | lb | Potatoes; cut like french fries |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
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