Aleecha Recipe

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.