KIK WOT
YELLOW SPLIT PEA STEW
Serves 4 (as a side or 2 as a main)
Preparation time: 10 mins
Cooking time: 50 mins
INGREDIENTS
1 cup (200g) of yellow split peas
1 teaspoon of turmeric
1⁄2 cup (approx 100ml) of canola/vegetable oil
2 medium sized finely chopped onions (white onion or 2 cups/400g of shallots)
1⁄2 jalapeno pepper for garnish (seeds removed & halved length ways)
1 teaspoon of fresh minced garlic
4 cups (1 litre) of water
Sea salt
This dish is one of the easiest and most accessible Ethiopian dishes to cook. All the ingredients are easily available in most countries and markets, so it's a great introduction to Ethiopian cooking. It's colourful, nutritious and versatile too.
I cook this dish all the time, either serving it more traditionally as a vegetarian platter or with my adaptation into a hearty soup which is great for winter (just don't tell my Mum!).
Info: Turmeric is a great source of iron and a natural anti-inflammatory agent. It's used vastly in Ethiopian cooking when we're not using Berbere spice.
Rinse the split peas in cold water and drain.
Boil split peas and water in a sauce pan (boiling at all times) for 20 minutes (split peas should be cooked but not mushy!). Remove from heat and let cool. Remove any skin from the water.
In a saucepan cook the onions by adding oil for 20 minutes simmering and stirring occasionally (if needed add a splash of hot water to prevent burning).
Add the garlic and turmeric, cook for a further 15 minutes.
Add the split peas and simmer stirring occasionally (not too often so that it doesn’t get too mushy) for another 15 minutes. (If you’d like to serve it as a soup you can add hot water while it simmers).
Garnish with Jalapeno pepper and salt to taste.
Tip: Traditionally served with Ethiopian flat bread ‘Injera’ but may eat with any type of bread or simply enjoy as a warming soup.