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Kik Alicha
Ethiopian Mild Yellow Split Pea Stew
A comforting and simple Ethiopian stew made with mild yellow split peas, aromatics, and turmeric. This dish is naturally vegan and often enjoyed during fasting periods.
đ§ Ingredienser
- 300g (about 1.5 cups) Yellow split peas
- 1 medium Yellow onion
- 2-3 cloves Garlic
- 1-inch piece Fresh ginger
- 1 teaspoon Ground turmeric
- 3 tablespoons Vegetable oil or niter kibbeh (Ethiopian spiced clarified butter)
- 4-5 cups Water or vegetable broth(Adjust for desired consistency.)
- To taste Salt
- To taste (optional) Black pepper
đšâđł Instruktioner
- 1
Prepare the aromatics: Heat the oil in a medium-sized pot or Dutch oven over medium heat (around 175°C / 350°F). Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant, being careful not to burn them.
â±ïž 7-9 minutes - 2
Bloom the turmeric: Stir in the ground turmeric and cook for about 30 seconds, stirring constantly, until fragrant. This helps to release its flavor and color.
â±ïž 30 seconds - 3
Add peas and liquid: Add the rinsed yellow split peas to the pot. Pour in 4 cups of water or vegetable broth. Stir everything together to combine.
â±ïž 1 minute - 4
Simmer until tender: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Stir occasionally to prevent sticking. Cook for 45-55 minutes, or until the split peas are very tender, have broken down, and the stew has thickened to a creamy consistency. If the stew becomes too thick before the peas are fully cooked, add the remaining cup of water or broth, a little at a time.
â±ïž 45-55 minutes - 5
Season and serve: Once the split peas are tender and the stew is creamy, season generously with salt to taste. Add a pinch of black pepper if desired. Stir well. Serve hot.
â±ïž 2 minutes
đĄ Proffstips
- âThe turmeric gives Kik Alicha its characteristic vibrant yellow color and mild, earthy flavor.
- âThis dish is a staple in Ethiopian cuisine and is often prepared during fasting periods when animal products are avoided.
- âFor a richer flavor, consider using niter kibbeh instead of vegetable oil.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced carrots or potatoes along with the split peas for a heartier stew.
- Adjust the amount of liquid to achieve your preferred stew consistency â thinner for pouring, thicker for scooping.