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Raciónes: 6


Cost per serving $0.61 view details
  • 1/2 c. Onion, sliced
  • 10 cl Garlic, sliced thin
  • 2 c. Carrots, sliced thin
  • 1 c. Water
  • 3 Tbsp. Corn oil
  • 1 tsp Tumeric, grnd
  • 1 x Fresh warm 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 Aleecha is a mixed vegetable stew.


  1. Quemam contains an ingredient not found in the US. I'd substitute dry berebere.
  2. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add in 1/2c of the water and cook 5 mins longer.
  3. Add in the oil and continue to simmer.
  4. Add in the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add in the quemam, tomato paste, salt and the potatoes.
  5. Cover the pan and cook for 5 mins. Add in the remaining water and simmer for 5 min more to soften the potatoes and thicken the sauce somewhat.
  6. Serve at room temperature with Injeera.


Nutrition Facts

Amount Per Serving %DV
Serving Size 234g
Recipe makes 6 servings
Calories 151  
Calories from Fat 63 42%
Total Fat 7.11g 9%
Saturated Fat 0.96g 4%
Trans Fat 0.02g  
Cholesterol 0mg 0%
Sodium 453mg 19%
Potassium 559mg 16%
Total Carbs 20.8g 6%
Dietary Fiber 4.5g 15%
Sugars 5.32g 4%
Protein 2.93g 5%
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