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  • 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


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. File