Kik Alicha

Kik Alicha (Ethiopian Yellow Split Pea Stew)

A mild, golden Ethiopian stew of yellow split peas simmered with onion, garlic, ginger and turmeric - the gentle, non-spicy counterpart to berbere-laden wats. Traditionally served with injera alongside other alicha and wot dishes.

Prep

15 min

Cook

60 min

Total

75 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (1¼ cups) yellow split peas (kik alicha), rinsed and picked over
• •750 ml (3 cups) water, or light vegetable stock
• •3 medium red onions, finely chopped (about 300 g / 10½ oz)
• •4 cloves garlic, minced or pounded in a mortar
• •1 tbsp fresh ginger, grated or pounded
• •1 tsp ground turmeric, or 1 tsp fresh grated turmeric root
• •60 ml (¼ cup) vegetable oil or niter kibbeh, Ethiopian spiced clarified butter, if available
• •1 tsp salt, to taste, plus more as needed
• •1 green chilli, optional, whole and slit - for aroma only, not heat

Steps

1. 1 Rinse the yellow split peas in a bowl of cold water, swirling and draining until the water runs mostly clear. Pick out any stones or shrivelled peas. No soaking is required.
2. 2 Heat the oil (or niter kibbeh) in a heavy pot over medium heat. Add the chopped red onions and a pinch of salt. Cook, stirring regularly, for 10–12 minutes until the onions are soft, translucent and just beginning to turn golden - do not brown them, as alicha should stay pale and sweet.
3. 3 Add the garlic, ginger and turmeric. Stir and cook for 1–2 minutes until fragrant; the mixture should turn a bright yellow.
4. 4 Add the rinsed split peas and stir to coat in the onion mixture for 1 minute.
5. 5 Pour in the water (or stock), add the slit green chilli if using, and bring to a boil. Skim off any foam that rises to the surface.
6. 6 Reduce the heat to low, partially cover, and simmer gently for 35–45 minutes, stirring every 5–10 minutes to prevent the peas sticking to the bottom. The peas should be completely soft and starting to break down into a thick, porridge-like stew. If it becomes too thick before the peas are tender, add a splash of hot water.
7. 7 Once the peas are fully soft, mash roughly against the side of the pot with the back of a wooden spoon - some texture should remain; it should not be a smooth purée.
8. 8 Taste and adjust the salt. Simmer uncovered for a final 5 minutes to reach your preferred thickness (it will thicken further as it sits).
9. 9 Finish with a spoonful of niter kibbeh or a drizzle of oil stirred through just before serving.
10. 10 Serve hot with injera. Kik alicha is traditionally part of a combined platter alongside a berbere-based wot and other vegetable dishes.