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Ethiopian Kik Alicha Recipe

Alicha is a stew made with either meat or vegetables. Kik refers to yellow split peas that are cooked into a stew. It can be enjoyed on its own or in various combinations, such as with rice, injera, or as part of Yetsom Beyeynetu. Yetsom Beyeynetu is a platter that features a variety of vegetables cooked in curries and stews, all served on a large piece of injera, the traditional sour Ethiopian bread.
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Ethiopian
Servings 4 Yield
Calories 133 kcal

Ingredients
  

  • Dry split yellow peas soaked overnight or 2 hours - 1 cup
  • Water - 3 cups
  • Oil - 4 tsp
  • Red onion, chopped - 1
  • Garlic cloves, minced - 8
  • Ginger, minced - 4 tsp
  • Turmeric powder - 1 tsp
  • Salt and Pepper - to taste

Variation for a spicier Wat version

  • Berbere spice blend - 1 tsp

Instructions
 

  • Soak the split peas overnight or at least 2 hours in warm water, drain and rinse.
  • In a deep pan, add oil, add onions, ginger and garlic and cook stirring occasionally, until translucent.
  • Add the turmeric and mix well.
  • Add rinsed split peas, salt, pepper and water.
  • Mix, cover and bring to a boil on medium heat.
  • Reduce heat to low and simmer, partially covered for 35-45 minutes or until peas have softened to your desired consistency.
  • Taste and adjust salt and spice if needed.
  • Mash the peas slightly, if desired.

Nutrition

Calories: 133kcalCarbohydrates: 18gProtein: 5gFat: 5gSodium: 132mgFiber: 5gSugar: 6g
Keyword Ethiopian Kik Alicha Recipe
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