Vegetable Alecha
Similar Ethiopian food recipes: Stews, VegetablesIngredients
1 cup BERMUDA ONIONS
4 Tbs. OIL
4 CARROTS
4 GREEN PEPPERS, cleaned and cut in quarters
3 cups WATER
1 6-oz. can TOMATO SAUCE
2 tsp. SALT
1/2 tsp. GROUND GINGER
4 POTATOES
2 TOMATOES
8 CABBAGE WEDGES
SALT and PEPPER
Directions
In a 4-quart saucepan, saute: BERMUDA ONIONS in OIL until soft but not brown.
Add CARROTS, peeled and cut in 1-inch slices, GREEN PEPPERS, cleaned and cut in quarters, WATER, 1-6-oz. can TOMATO SAUCE, SALT & GROUND GINGER.
Cook for 10 minutes covered.
Add POTATOES cut in thick slices, plunge TOMATOES in boiling water, remove skins, cut in 8 wedges each, and add to stew.
Cover and cook for 10 minutes.
Add CABBAGE WEDGES, 1 inch wide, sprinkle with SALT and PEPPER.
Cook until vegetables are tender. Correct the Seasoning.
Place in an attractive bowl and portion out uniformly.
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