Ye'ater Kik Alicha

Ingredients

Instructions

1. 1

   Rinse the yellow split peas under cold water until the water runs mostly clear. Pick out any debris. Finely chop the onion, mince the garlic, and grate the ginger so everything cooks evenly and melts into the stew.

2. 2

   Place a medium pot over medium-low heat and add the olive oil and chopped onion. Cook for 8-10 minutes, stirring often, until the onion is very soft and translucent but not browned; alicha should stay pale and mellow.

3. 3

   Add the garlic, ginger, turmeric, and white pepper. Stir for 30-60 seconds until fragrant, keeping the heat gentle so the garlic does not color or turn bitter.

4. 4

   Add the rinsed split peas, water, and salt. Bring to a boil over medium-high heat, then reduce to a steady simmer. Skim off any foam if needed.

5. 5

   Cover partially and simmer for 22-25 minutes, stirring every 5 minutes so the peas do not catch on the bottom. The stew is ready when the peas are tender and beginning to break down but still retain a little texture.

6. 6

   Mash a small portion of the peas against the side of the pot with a spoon to naturally thicken the stew. If it looks too thick, add a little extra water until it becomes a soft, spoonable consistency. Simmer 2 more minutes to blend the texture.

7. 7

   Turn off the heat and stir in the final olive oil for a rounded finish. Taste and adjust salt if needed. Let the stew sit for 3 minutes before serving so it settles and thickens slightly.

8. 8

   Serve hot, ideally with injera, bread, or rice. The finished Ye'ater Kik Alicha should be silky, gently spiced, and bright yellow, with no harsh raw onion or garlic flavor.

Nutrition per serving

Notes

• •For a more traditional texture, keep the stew slightly loose in the pot; it thickens quickly as it stands.
• •If you want a softer result within the time limit, soak the split peas in warm water for 15 minutes while prepping the onion, then drain before cooking.
• •Alicha is mild by design; do not brown the onions or use strong spices, or it will lose its characteristic gentle flavor.
• •This stew pairs well with gomen, atkilt wat, or simple flatbread for a full meal.

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