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1/2 Cup Onion -- sliced
100 Milliliters Garlic -- sliced thin
2 Cups Carrots -- sliced thin
1 Cup Water
3 Tablespoons Olive Oil
1 Teaspoon Tumeric -- ground
1 Each Jalapeno -- 1-3 chlles
1 Pound Cabbage -- coarsely sliced
1 Teaspoon Cumin -- see note
1 Tablespoon Tomato paste
1 Teaspoon Salt -- to taste
1 Pound Potatoes -- cut like french
Directions 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.
Recipe submitted by Jim Catanich
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