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Recipe Name: Aleecha Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Cup(s) Onion, sliced
10 Garlic, sliced thin
2 Cup(s) Carrots, sliced thin
1 Cup(s) Water
3 Tablespoon(s) Corn oil
1 Teaspoon(s) Tumeric, ground
1 Fresh hot green peppers
halved to 3 peppers
1 Pound(s) Cabbage, coarsely sliced
1 Teaspoon(s) Queman, see note
1 Tablespoon(s) Tomato paste
1 Teaspoon(s) Salt, to taste
1 Pound(s) Potatoes, cut like french
fries
Directions:
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
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 233
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: <1mg
Sodium: 743.5mg
Potassium: 685.8mg
Carbohydrates: 33.3g
Fiber: 5.6g
Sugar: 6.1g
Protein: 4g


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