1/2 cup Onion, sliced
10 cl Garlic, sliced thin
2 cup Carrots, sliced thin
1 cup Water
3 tbsp Corn oil
1 tsp Tumeric, ground
1 Fresh hot 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 fries
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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
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