LITTLE MISS TASTY

KIK ALICHA (ETHIOPIAN)

Ingredients

  • 2 TBSP Niter Kibbeh*
  • 1 Yellow Onion, Finely Chopped
  • 1 Tomato, Very Finely Chopped
  • 3 Cloves Garlic, Minced
  • 2 TBSP Ginger, Minced
  • 1 tsp Berbere*
  • 1 tsp Salt
  • 1 tsp Dried Bessobela*
  • 1/2 tsp Turmeric
  • 2 1/2+ C Vegetable Stock*
  • 1 C Dried Yellow Split Peas, Rinsed
*Niter Kibbeh may be hard to find so you can just substiute it with ghee or butter/vegan butter alternative. Click on berbere to learn how to make your own from whole spices or look for a premade Ethiopian berbere in stores or online. Bessobela is also known as sacred Ethopian basil--if you can't find it you can just add regular dried basil. Click on vegetable stock to learn how to make your own.

Directions

  1. Rinse split peas in warm water, drain and set aside.
  2. In a large pot, bring veg stock to a boil. Add yellow split peas, cover and remove from heat. Let stand 1 hour.
  3. Heat niter kibbeh on med heat in a large pot or frying pan with a lid. Add onion and cook for 10 min until slightly browned.
  4. Add tomato and garlic and cook for 5 min--be careful they don't brown or burn. Add ginger and cook 5 more min.
  1. Add spices and salt and mix well. Add peas and stock and bring to a boil. Once boiling, reduce heat to low, cover and cook for 30-40 min, stirring often.
  2. Serve with injera (click here for recipe) and pair with other great Ethiopian dishes such as Atakilt Wat (click here for recipe) and Misir Wat (click here for recipe) -- see picture above.
Copyright Sheila Cook, Jan. 2021.