Ethiopian mild split pea stew with turmeric and butter — comfort in a bowl.
Kik Alicha (yellow split pea stew) is one of Ethiopia's gentlest, mildest stews — made without the heat of berbere, it's a comforting, buttery stew of split peas infused with turmeric, garlic, and ginger. Often served alongside the more fiery red wot (stews), kik alicha is for those who want warmth without heat, and is often fed to children and the elderly.
Serves 6
Heat niter kibbeh. Add onions and cook until golden, about 10 minutes. Add garlic and ginger, cook 2 minutes.
Stir in turmeric and cook 1 minute.
Add rinsed split peas and water. Bring to boil.
Reduce heat and simmer uncovered for 50 minutes, stirring often, until peas break down and form a thick, creamy stew.
Season with salt. Serve on injera.
Stir frequently to prevent sticking.
The stew should be thick and creamy — add water if too thick.
Add cubed potatoes or carrots.
Make spicier by adding berbere.
Refrigerate up to 5 days.
Kik Alicha has been eaten in Ethiopia for centuries as a gentle, nourishing stew suitable for all ages and occasions.
Kik alicha is made with split peas and has no heat spices (no berbere). Misir wat is red lentils with full spices including berbere.
Per serving (350g) · 6 servings total
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