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 hrs
Cook Time 45 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Main Course
Cuisine Ethiopian
Servings 4 Yield
Calories 133 kcal
- 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
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.
Calories: 133kcalCarbohydrates: 18gProtein: 5gFat: 5gSodium: 132mgFiber: 5gSugar: 6g
Keyword Ethiopian Kik Alicha Recipe