Recipe for Aleecha

Ingredients

1/2 cup onion; sliced
10 centiliter garlic; sliced thin
2 cup carrots; sliced thin
1 cup water
3 tablespoon corn oil
1 teaspoon tumeric; ground
1 each fresh hot green peppers halved, to; 3 peppers
1 lb cabbage; coarsely sliced
1 teaspoon queman; see note
1 tablespoon tomato paste
1 teaspoon 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.





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