Kik Alicha (Yellow Split Pea Stew)
Kik alicha is a comforting and flavorful Ethiopian split pea stew, made with yellow split peas simmered in a mild and aromatic sauce. This vegetarian stew is a staple in Ethiopian cuisine and is often served as part of a traditional Ethiopian meal.
Source and licence
"Kik Alicha (Yellow Split Pea Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kik_Alicha_(Yellow_Split_Pea_Stew), revision 4518636), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kik_Alicha_(Yellow_Split_Pea_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518636
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup yellow split peas
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt, to taste
- Fresh cilantro or parsley, chopped, for garnish
Method
- Rinse the yellow split peas under cold water in a strainer to remove any dirt or debris. Drain in a strainer.
- In a medium-sized pot, combine the rinsed split peas, chopped onion, minced garlic, grated ginger, niter kibbeh, turmeric, cumin, paprika, and salt.
- Add enough water to cover the split peas by about an inch.
- Bring the pot to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and simmer for about 35–40 minutes, or until the split peas are tender and cooked through. Stir occasionally to prevent sticking. If needed, add additional water during cooking to maintain the desired consistency.
- Taste the stew and adjust the seasoning with salt, if necessary.
- Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.
- Garnish with freshly chopped cilantro or parsley. Serve hot as a main course or as part of a traditional Ethiopian meal, accompanied by injera (Ethiopian flatbread) or rice.