YIELD 6 SERVINGS
1/2 cup onion, slice
10 cl garlic, slice thin
2 cup carrots, slice thin
1 cup water
3 each tb corn oil
1 tsp ground tumeric
1 each fresh hot green peppers, halve to 3 peppers
1 lb cabbage, chop coarse
Directions
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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Servings: 1 servings
Aleecha (Mixed Vegetable Stew) Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, mostly, these ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to historians are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were separated into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef describes how the ancient chefs made use of a good variety of herbs, including a few you will know like basil, fennel and asafoetida. Closer to modern times, there were some books published in the fourteenth century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that we all know today, but rather accounts of the types of food on the menus of the nobility of those days. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including coriander, parsley, basil and rosemary. These new foods and tastes led to an explosion in books on cookery, the majority of which are now in private cookery archives. Like it or not, the introduction of TV brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Aleecha (Mixed Vegetable Stew) recipe.
