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African   -   Aleecha   adapted from unknown

  • 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.
Serves 6
Time to Make 0:00

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