Aleecha

Directions

1. 1
   Aleecha is a mixed vegetable Ethiopian stew.
2. 2
   Quemam contains an ingredient not easily found.
3. 3
   Substitute dry berebere.
4. 4
   In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins.
5. 5
   Add 1/2c of the water and cook 5 minutes longer.
6. 6
   Add the oil and continue to simmer.
7. 7
   Add the tumeric, chilies, and cabbage.
8. 8
   Cover the pan and steam to reduce the bulk for 2 mins.
9. 9
   Stir well and add the quemam, tomato paste, salt and the potatoes.
10. 10
    Cover the pan and cook for 5 mins.
11. 11
    Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat.
12. 12
    Serve at room temperature with Injeera.