Aleecha

Servings: 6
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 ea 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

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.