Side Pannel
Aleecha
Ingredients List
- 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 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.
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.
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.
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