Easy Ethiopian Kik Alicha (Yellow Split Pea Stew) Recipe

Kik Alicha, a vibrant yellow split pea stew, is a beloved staple in Ethiopian cuisine, known for its rich, savory flavor and satisfying texture. This hearty dish, often served with injera, the spongy flatbread, is a comforting meal perfect for any occasion. The vibrant color comes from turmeric, a key ingredient that adds both flavor and a beautiful hue. Beyond its deliciousness, Kik Alicha is also incredibly nutritious, packed with protein and fiber from the split peas, and boasting a range of essential vitamins and minerals. Its versatility allows for easy customization, making it adaptable to various dietary preferences.

The unique blend of spices, the slow simmering process that allows the flavors to meld perfectly, and the satisfyingly creamy texture all contribute to Kik Alicha's enduring popularity. This recipe will guide you through each step, ensuring you create a delicious and authentic Kik Alicha at home. Let's get started!

Tools Needed

  • Pan
  • Frying pan

Ingredients

  • Yellow split peas: 1 cup
  • Water: 3 cups
  • Vegetable broth
  • Garlic: 3 cloves
  • Onion
  • Ginger: 1 inch
  • Turmeric
  • Pink salt

Step-by-Step Instructions

Step 1. Prepare the Split Peas and Aromatics

  • Rinse 1 cup of dry yellow split peas and place them in a pan. Add 3 cups of water, cover, and cook for 30 minutes.
  • While the peas are cooking, heat up some vegetable broth in a frying pan.
  • Mince 3 cloves of garlic and 1 inch of ginger.
Prepare the Split Peas and Aromatics

Step 2. Sauté Onions, Garlic, and Ginger

  • Add the chopped onions to the heated broth and cook for about 5 minutes until translucent, adding a little broth as needed to prevent burning.
  • Add the minced garlic and ginger to the onions, cooking until the mixture is fragrant. Add more broth if it gets too sticky.
  • Season with pink salt to taste. Simmer for another 5 minutes, adding more broth if needed to create a roux-like consistency.
Add the chopped onions to the heated broth and cook for about 5 minutes until translucent, adding a little broth as needed to prevent burning.Add the minced garlic and ginger to the onions, cooking until the mixture is fragrant. Add more broth if it gets too sticky.Season with pink salt to taste. Simmer for another 5 minutes, adding more broth if needed to create a roux-like consistency.
Sauté Onions, Garlic, and Ginger

Step 3. Combine and Simmer

  • Add the onion and spice mixture to the cooked peas. Simmer for another 30 minutes on low heat.
Add the onion and spice mixture to the cooked peas. Simmer for another 30 minutes on low heat.
Combine and Simmer

Read more: Misir Wat: Authentic Ethiopian Red Lentil Stew Recipe

Tips

  • Use pre-cut onions to save time.
  • Adjust the amount of salt to your preference.
  • Add broth as needed throughout the cooking process to prevent burning and maintain a desired consistency.

Nutrition

  • N/A

FAQs

1. Can I use different types of split peas?

While yellow split peas are traditional, you can experiment with green split peas, but the color and flavor will differ. The cooking time may also need adjustment.

2. What if I don't have berbere spice?

While berbere is key to the authentic flavor, you can substitute with a blend of paprika, cumin, chili powder, and a pinch of cayenne for a similar warmth. Adjust to your spice preference.

3. How can I make this recipe vegan?

Kik Alicha is naturally vegan! Just ensure you're using vegetable oil and checking that any other ingredients (like stock) are also plant-based.


Enjoy your delicious and authentic Kik Alicha! This simple recipe allows you to savor the rich flavors of Ethiopia from the comfort of your own kitchen. Serve it hot with injera for a truly memorable meal.