Kik Alicha
A mild Ethiopian wot made from yellow split peas, onion, ginger and turmeric, slowly simmered to a creamy texture.
Ingredients
- yellow split peas400 g
- onion2 pcs
- garlic4 cloves
- fresh ginger1 tbsp
- vegetable oil100 ml
- ground turmeric1 tbsp
- ground black pepper0.5 tsp
- water900 ml
- salt1 to taste
Instructions
Rinse 400 g of yellow split peas until the water runs clear, cover with warm water and let soak for 60 minutes; then drain well.
Finely chop 2 onions. In a heavy-bottomed pot, heat 100 ml of vegetable oil over medium heat and sauté the onion for 10–15 minutes, stirring often, until soft without browning much.
Add 4 minced garlic cloves and 1 tbsp freshly grated ginger, stir and cook for 3 minutes until the aromatics soften.
Add 1 tbsp ground turmeric and 0.5 tsp ground black pepper, and cook for 1 minute, stirring constantly.
Add the drained split peas, stir, pour in 900 ml of water and bring to a boil.
Reduce the heat to low, partially cover the pot leaving a small gap, and simmer for 35–45 minutes, stirring occasionally, until the peas are very tender and almost falling apart; add a little more water if needed.
Season with salt to taste, lightly mash the peas with a spoon for a thick, creamy consistency, and simmer for another 5 minutes. Serve the kik alicha hot.
More recipes
Asa Tibs
Ethiopian fried white fish with fiery berbere, caramelized onion, garlic and chili — a vibrant street food dish with a fresh citrus lift from lime.
Atkilt Wat
A delicate Ethiopian vegetable dish of cabbage, potato and carrot sautéed with onion, ginger, garlic, turmeric and cumin.
Genfo
A thick Ethiopian porridge made from barley flour, served hot with spiced nitr kibbeh and berbere in a well at the center.
Gomen Wat
Tender Ethiopian braised collard greens with spiced niter kibbeh and a fragrant onion, garlic and ginger base.