Title: Aleecha 
 Categories: Ethiopian
      Yield: 6 Servings
 
    1/2 c  Onion; sliced
     10    Cloves Garlic; sliced thin
      2 c  Carrots; sliced thin
      1 c  Water
      3 tb Corn oil
      1 ts Tumeric; ground
      1    Fresh hot green peppers;
           -halved, to 3 peppers
      1 lb Cabbage; coarsely sliced
      1 ts Queman; see note
      1 tb Tomato paste
      1 ts Salt; to taste
      1 lb Potatoes; cut like french
 
  Aleecha is a mixed vegetable stew. Quemam contains an ingredient not
  found in the US. I'd substitute dry berbere spice mix. 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.