1/2 cup onion, sliced
10 cl garlic, sliced thin
2 cup carrots, sliced thin
1 cup water
3 tbsp corn oil
1 tsp tumeric, ground
1 each fresh hot green peppers halved, to, 3 peppers
1 lb cabbage, coarsely sliced
1 tsp queman, see note
1 tbsp tomato paste
1 tsp salt, to taste
1 lb 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.
Servings: 6 servings
Aleecha Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can read the history of written recipes far back into the far past, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. However, these, old recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there are two interesting recipe books from the fourteenth century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that is popular today, but instead accounts of the types of food prepared by the cooks of the nobility of those days. Over the following few hundred years, the wealthy families of Wesstern Europe tried to serve up the best banquets, and consequentially the best chefs and their collection of recipes became highly prized. Even so, it was during the 19th century that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, testing, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Aleecha recipe.
