Kik Alicha

Name: Kik Alicha
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 cups yellow split peas, rinsed; 1 large onion, diced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp turmeric; 2 tbsp olive oil or niter kibbeh; 4 cups water; Salt to taste; 1 jalapeño, whole (optional)

ክክ አልጫ (kik ah-LI-cha)

Mild Yellow Split Pea Stew

⏱ Prep Time 1 hour

📈 Difficulty Easy

👥 Servings

🔥 Calories 284 kcal

A gentle, turmeric-tinted stew of yellow split peas cooked with garlic, ginger, and onions, offering a mild counterpart to spicy wats.

Nutrition & Info

Protein 18.0g

Carbs 44.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

heavy pot wooden spoon ladle

Presentation Guide

Vessel: section of beyaynetu platter

Garnishes: turmeric oil drizzle

Accompaniments: injera, spicy wats

Ingredients

2 cups yellow split peas, rinsed
1 large onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp turmeric
2 tbsp olive oil or niter kibbeh
4 cups water
Salt to taste
1 jalapeño, whole (optional)

Instructions

1
Rinse yellow split peas thoroughly under cold water until the water runs clear and no foam remains.
2
Heat oil in a pot, add onions, and cook for eight minutes until softened. Add garlic, ginger, and turmeric.
3
Add split peas and water, bring to a boil, then reduce heat to a gentle simmer for forty minutes.
4
Stir occasionally and add more water if needed. The peas should break down into a smooth, thick stew.
5
Add the whole jalapeño for mild heat if desired. Season with salt and simmer five more minutes.
6
Remove jalapeño before serving. Ladle onto injera as part of a mixed platter or serve on its own.

💡

Did You Know?

Alicha refers to any mild, non-berbere stew in Ethiopian cooking, providing essential balance to the fiery wats on the same platter.

Chef's Notes

Equipment Tips

heavy pot
wooden spoon
ladle

Garnishing

turmeric oil drizzle

Accompaniments

injera, spicy wats

The Story Behind Kik Alicha

Kik alicha demonstrates the Ethiopian culinary philosophy of balance. While berbere-spiced wats bring intense heat and complexity, alicha dishes provide gentle, soothing flavors on the same platter. Yellow split peas have been a dietary staple in Ethiopia for centuries, valued for their protein content and ability to create satisfying meals without meat. This stew is often the first solid food given to Ethiopian babies.

🕐 Traditionally enjoyed fasting days and everyday meals 📜 Origins: Ancient Ethiopian

Comments (0)

No comments yet. Be the first to share your thoughts!