Cookbook:Kik Alicha (Yellow Split Pea Stew)

Kik Alicha (Yellow Split Pea Stew)
Category	Ethiopian recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

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.

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

Equipment

• Medium-sized pot
• Wooden spoon or spatula
• Cutting board
• Chef's knife
• Strainer

Procedure

1. Rinse the yellow split peas under cold water in a strainer to remove any dirt or debris. Drain in a strainer.
2. In a medium-sized pot, combine the rinsed split peas, chopped onion, minced garlic, grated ginger, niter kibbeh, turmeric, cumin, paprika, and salt.
3. Add enough water to cover the split peas by about an inch.
4. 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.
5. Taste the stew and adjust the seasoning with salt, if necessary.
6. Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.
7. 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.

Notes, tips, and variations

• For a creamier consistency, you can partially mash some of the cooked split peas with the back of a spoon.
• Kik alicha can be made ahead of time and reheated. It often tastes even better the next day as the flavors continue to develop.
• Soaking the split peas overnight before cooking can help reduce the cooking time.
• Adjust the spices according to your taste preferences. Add more turmeric for a brighter yellow color, or increase the paprika for a spicier flavor.
• You can customize the kik alicha by adding vegetables like carrots, potatoes, or tomatoes to the stew.
• Some recipes call for the addition of a small amount of ground mitmita spice for extra heat and complexity.
• Yellow split peas are a good source of plant-based protein, dietary fiber, and essential nutrients. They are also low in fat and rich in vitamins and minerals.