Kik Alicha (Mild Ethiopian Split-Pea Stew)
Kik alicha is a mild Ethiopian yellow split-pea stew flavored with turmeric, onion, ginger, garlic, and niter kibbeh.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Simmer the split peas in water until tender, skimming foam as needed.
- 2
Separately cook the onion until soft, then add niter kibbeh, garlic, ginger, and turmeric.
- 3
Stir the aromatic base into the peas and add the green chile.
- 4
Simmer until creamy but not completely puréed, adding water if needed.
- 5
Salt near the end and serve with injera.
Cook notes
Tips
For a thicker texture, cook the peas a bit longer until they break down more.
Adjust seasoning according to your taste preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove over low heat, adding a splash of water if it’s too thick.
Substitutions
- Use olive oil instead of vegetable oil for a different flavor.
- Swap ground ginger with fresh ginger, using about 1 teaspoon chopped.
What to Serve With
- Injera
- Steamed rice
- Sautéed greens
Common Mistakes
- Not rinsing the split peas can lead to an off flavor.
- Overcooking can make the peas too mushy, so keep an eye on them.
Recipe FAQ
What can I serve with Kik Alicha?
Kik Alicha is traditionally served with injera or rice.
Can I make Kik Alicha in advance?
Yes, Kik Alicha tastes even better the next day as the flavors develop.
What can I substitute for yellow split peas?
Green split peas can be used as a substitute, but they will change the color and slightly alter the flavor.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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