Aleecha

A spicy and scrumptious dish made with cabbage, potatoes and hot green peppers.

45 minutes Prep: 15 minutes Cook: 30 minutes

187 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	cups	onion	sliced
10	each	garlic cloves	sliced thin
2	cups	carrots	sliced thin
1	cup	water
3	tablespoons	corn oil
1	teaspoon	turmeric	ground
1	each	hot green peppers	halved, to 3 peppers
1	pound	cabbage	coarsely sliced
1	teaspoon	berebere	or queman; see note
1	tablespoon	tomato paste
1	teaspoon	salt	to taste
1	pound	potatoes	cut like french fries

Directions

Aleecha is a mixed vegetable Ethiopian stew. Quemam contains an ingredient not easily found. 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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Nutrition Facts

Serving Size 267g

Amount per Serving

Calories 187 33% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 446mg	19%
Total Carbohydrate 30.0g	10%
Dietary Fiber 5.0g	20%
Sugars 6.0g
Protein 4.0g	8%