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
Recipes as a concept can be tracked far back into antiquity, in truth as far into history as early Egypt, and maybe further still. Interesting though that is, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the Roman chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. As we move on, we have two interesting recipe books which appeared in the 1300s - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the curry that is popular today, but instead recipes for the types of meals served to the rich people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted a torrent in manuscripts on food, many of which are now in private collections. During the next few centuries, the upper-class families of Europe tried to offer the most exotic meals, and because of this chefs and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes of the day. By the advent of the 20th century, cooking books are starting to become popular mostly as a result of higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Aleecha (Mixed Vegetable Stew) recipe.
