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 ea 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.
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