Aleecha



INGREDIENTS:

1/2 c  onion; sliced

10 cl Garlic; sliced thin

2 c  carrots; sliced thin

1 c  Water

3 tb Corn oil

1 ts tumeric; ground

1 ea Fresh hot green peppers - halved, to 3 peppers

1 lb Cabbage; coarsely sliced

1 ts Queman; see note

1 tb tomato paste

1 ts Salt; to taste

1 lb Potatoes; cut like french fries

DIRECTIONS:

Aleecha is a mixed vegetable stew.

1. 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.
  
2. 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.
  
3. 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.
  
4. Serve at room temperature with Injeera.



Aleecha