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Aleecha (Ethiopian)

Ingredients :
1/2	cup	onion, sliced
10	clv	garlic, sliced thin
2	cup	carrots, sliced thin
1	cup	water
3	tbl	corn oil
1	tsp	turmeric, ground
1	x	fresh hot green peppers, halved, to 3 peppers
1	lb	cabbage, coarsely sliced
1	tsp	queman, see note
1	tbl	tomato paste
1	tsp	salt, to taste
1	lb	potatoes, cut like French

How to cook :

Aleecha is a mixed vegetable stew.
Quemam contains an ingredient not found in the US.
I'd substitute dry berbere spice mix.
In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins.
Add 1/2 cup of the water and cook 5 mins longer.
Add the oil and continue to simmer.
Add the turmeric, 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.
David PileggiYield: 6 servings.

Tags : Ethiopian Ethiopia African Ethiopian Room