*  Exported from  MasterCook  *
 
                                  ALEECHA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Onion -- sliced
   10       cl           Garlic -- sliced thin
    2       c            Carrots -- sliced thin
    1       c            Water
    3       tb           Corn oil
    1       t            Tumeric -- ground
    1       ea           Fresh hot green peppers
                         -halved, to 3 peppers
    1       lb           Cabbage -- coarsely sliced
    1       t            Queman -- see note
    1       tb           Tomato paste
    1       t            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.
  
 
 
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