Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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