Aleecha RecipeOrigin: Ethiopia Period: Traditional |
Ingredients
100g onion, sliced 
Aleecha Preparation:Method:Stir-fry the onion, garlic and carrots in a dry pan over moderate heat for 2 minutes. Add half the water and cook for 5 minutes longer. Add the oil and continue to simmer than add the turmeric, chillies and cabbage then cover pan and cook for 2 minutes. Stir well and add the berbere spice, tomato paste, salt and potatoes. Cover the pan again and cook for 5 minutes. Add the remaining water and simmer for 5 minutes more. Serve at room temperature with Injera. |
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