Kik Alicha

Name: Kik Alicha
Total time: 1 hr 20 min + soak
Yield: 6
Cuisine: Ethiopian
Ingredients: 1/2 lb Yellow split peas, soaked 1 hour; 1 White onion, finely grated; 2 tsp Ginger, grated; 3 cloves Garlic; 1 tsp Turmeric; 3 tbsp Niter kibbeh; 2 Jalapeño, halved

ክክ አልጫ

Mild turmeric-forward split-pea stew.

1 hr 20 min + soak Easy Serves 6Fasting

Watch how to make Kik Alicha

Method

1
Soak and drain: Soak yellow split peas, then drain.
2
Cook peas with onion: Add peas to boiling water with finely grated onion; cover and cook gently until tender, stirring occasionally.
3
Season: Add salt, then garlic, ginger and turmeric; cook long enough to lose raw aromatic flavor.
4
Finish with fat/chile: Stir in niter kibbeh and green chile at the end.

Cook's notes

Soaking promotes more even cooking and reduces the chance that the outside collapses while centers remain firm.
Keep enough liquid for the peas to soften without scorching; the final dish should be soft but not watery.
Alicha should remain mild and golden rather than becoming a red berbere stew.

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