Kik Alicha, split pea and turmeric stew
There are two main types of 'wat' sauce in Ethiopian cooking: hot and spicy 'kai wat' with 'berbere' spice mix and a mild turmeric based sauce, 'Alicha'. This is the latter, made with split peas.
Course: Side Dish
Cuisine: Ethiopian
Keyword: Curry, Ethiopian food, Kik Alicha, Mexican vegetarian fritters, Sauce, Split peas, Vegan, Wot
Servings: 7
- 500 g yellow split peas
- 4 or 5 medium brown onions, sliced
- 4 tbsp ghee or sunflower oil
- 5 cloves garlic, minced
- 5 cm fresh ginger, grated
- 2 tsp turmeric or a stick of fresh root, grated
- 1 tsp cinnamon, ground (optional)
- 1 tsp sea salt
Wash the split peas until the water is no longer cloudy. Then soak for at least an hour or leave overnight.
Prep the onions, cover with water in a large pan and boil until slightly soft. Strain, then fry the onions in butter or oil.
Add the garlic, ginger and turmeric and cinnamon, if using. Fry for a few minutes until light golden.
Add the soaked and strained split peas. Add the salt. Cook on a low heat until the split peas are soft, around 60 minutes.