Aleecha Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Onion, sliced
10 centiliter: 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 lbs: Cabbage, coarsely sliced
1 tsp: Queman, see note
1 tbsp: Tomato paste,
1 tsp: Salt, to taste
1 lbs: Potatoes, cut like french fries
Directions:
Aleecha is a mixed vegetable stew. Quemam contains an ingredient not
found in the US. 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.
Source from luhu.jp
found in the US. 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.
Source from luhu.jp
Tags
Vegetarian