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  Aleecha
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 260
Ingredients:
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 each 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
Instructions:
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.
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