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.
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
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