Aleecha (Ethiopian) Recipe

• 1/2 c. onion, sliced
• 10 clv garlic, sliced thin
• 2 c. carrots, sliced thin
• 1 c. water
• 3 Tbsp. corn oil
• 1 tsp turmeric, grnd
• 1 x fresh warm green peppers, halved, to 3 peppers
• 1 lb cabbage, coarsely sliced
• 1 tsp queman, see note
• 1 Tbsp. tomato paste
• 1 tsp salt, to taste
• 1 lb potatoes, cut like French

1. Aleecha is a mixed vegetable stew.
2. Quemam contains an ingredient not found in the US.
3. I'd substitute dry berbere spice mix.
4. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins.
5. Add in 1/2 c. of the water and cook 5 mins longer.
6. Add in the oil and continue to simmer.
7. Add in the turmeric, chilies, and cabbage.
8. Cover the pan and steam to reduce the bulk for 2 mins.
9. Stir well and add in the quemam, tomato paste, salt and the potatoes.
10. Cover the pan and cook for 5 mins.
11. Add in the remaining water and simmer for 5 min more to soften the potatoes and thicken the sauce somewhat.
12. Serve at room temperature with Injeera.
13. David Pileggi
14. Yield: 6 servings

onion, garlic, carrots, water, corn oil, turmeric, fresh warm green peppers, cabbage, tomato paste, salt, potatoes

Taken from cookeatshare.com/recipes/aleecha-ethiopian-63075 (may not work)