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African   -   Aleecha   adapted from unknown

Description
Ingredients	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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