| 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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