Recipe - Aleecha

One half cup Onion; cut or sliced up
10 cl Garlic; cut or sliced up thin
2 cup Carrots; cut or sliced up thin
1 cup Water
3 tablespoon Corn oil
1 teaspoon Tumeric; ground
1 Fresh hot green peppers
halved, to 3 peppers
1 pound Cabbage; coarsely cut or sliced up
1 teaspoon Queman; see note
1 tablespoon Tomato paste
1 teaspoon Salt; to taste
1 pound 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip