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| 1/2 Tasse | onion sliced |
| 100 Milliliter | garlic thinly sliced |
| 2 Tasse | Carrots thinly sliced |
| 1 Tasse | water |
| 3 Esslöffel | corn oil |
| 1 Teelöffel | turmeric ground |
| 1 | Fresh hot green peppers halved, to 3 peppers |
| 1 x ca. 450 g | Cabbage; coarsely sliced |
| 1 Teelöffel | Queman; see note |
| 1 Esslöffel | tomato paste |
| 1 Teelöffel | salt |
| 1 x ca. 450 g | Potatoes; cut like french fries |
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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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