Fall in Love with Ethiopian Food with This Simple Kik Alicha! (Split Pea Stew)
Recipe Overview
Overview
Kik Alicha is a delightful Ethiopian split pea stew that showcases the beauty of simple ingredients. The dish begins with a base of sautéed onions, garlic, and ginger, which create a fragrant foundation. Adding turmeric not only gives the stew its vibrant color but also infuses it with a warm, earthy flavor that is characteristic of Ethiopian cuisine.
One of the standout features of Kik Alicha is its versatility. You can use either yellow or green split peas, or even a mix of both, depending on what you have on hand. The cooking process is straightforward, making it accessible for home cooks of all levels. The split peas simmer until tender, and you can adjust the texture to your liking—whether you prefer them slightly chunky or fully mashed.
This stew is not just a meal; it’s a comforting experience, especially when served with injera or rice. It’s perfect for a cozy dinner or a family gathering, and it’s a fantastic way to introduce Ethiopian flavors to your table. If you’re looking for a hearty, nutritious dish that’s easy to prepare, Kik Alicha is a must-try. Don’t forget to share your thoughts in the comments after you give it a go!
Recipe Details
Steps & Tips
Gather ingredients for the Ethiopian split pea stew, K alicha.
Tip: Split peas can take a long time to cook based on their age, so consider using an instant pot or pressure cooker.
Heat some oil in a saucepan over medium-high heat.
Add chopped onion, ginger, garlic, and green chili or jalapeno to the hot oil.
Add a good pinch of salt and cook until the onion is translucent, stirring occasionally.
Add a splash of water now and then to help the onion cook evenly.
Tip: Cover the saucepan with a lid to reduce cooking time and retain moisture.
Once the aromatics are translucent, add turmeric and Berbere if using.
Add soaked and drained split peas to the saucepan.
Add water, cover the saucepan, and reduce the heat to medium.
Cook for 45 minutes to an hour or until the split peas are tender.
Mash some of the split peas and continue to cook until they reach your preferred texture.
Tip: If split peas are old, they may not break down enough, so you might need to cook them for 2 hours or longer.
Taste and adjust the salt and flavor as needed.
Tip: Taste and adjust the salt and flavor, adding more Berbere if desired.
Serve with injera, rice, or other flatbreads of choice.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Kik Alicha is a traditional Ethiopian dish made primarily with split peas and turmeric.
- •The cooking time for split peas can vary significantly based on their age.
- •This dish can be served with injera, a traditional Ethiopian flatbread.
- •Using a pressure cooker can significantly reduce the cooking time for split peas.
