Aleecha (mixed Vegetable Stew) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
YIELD: 6 SERVINGS
1/2 cup: Onion, slice
10 centiliter: Garlic, slice thin
2 cup: Carrots, slice thin
1 cup: Water,
3 each: Tb Corn oil,
1 tsp: Ground Tumeric,
1 each: Fresh hot green peppers, halve to 3 peppers
1 lbs: Cabbage, chop coarse
Directions:
Id 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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Source from luhu.jp
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.
++++-
Source from luhu.jp