Kik Alicha
Yellow split peas slowly cooked with turmeric and onions into a mild, golden stew — an Ethiopian fasting essential.
Ingredients
- •Yellow split peas
- •Onions
- •Turmeric
- •Garlic
- •Ginger
- •Niter kibbeh (or oil for vegan version)
- •Salt
Instructions
Soak peas
Rinse yellow split peas. Soak for 30 minutes if time allows (reduces cooking time).
Cook with turmeric
Simmer split peas in water with turmeric for 25 minutes until completely soft.
Prepare aromatics
In a separate pan, sauté onions in niter kibbeh until golden. Add garlic and ginger.
Combine
Add cooked peas to the onion mixture (or vice versa). Season and simmer together 10 minutes until thick.
Kik Alicha is among the mildest of Ethiopian wots — a gently spiced yellow split pea stew flavored predominantly with turmeric, onion, garlic, and ginger, without the heat of berbere or mitmita. "Alicha" in Amharic refers to dishes made without berbere, and kik alicha is one of the most beloved of this category.
The split peas dissolve into a thick, creamy stew as they cook, creating a golden-yellow, velvety texture that is deeply satisfying and nourishing. Turmeric gives both the color and a subtle warmth and earthiness. Because it contains no berbere or strong chili, kik alicha is one of the most universally accessible Ethiopian dishes.
Like all alicha dishes, kik alicha plays an essential role during fasting periods and on beyaynetu platters, where its mild golden presence provides visual and flavor contrast to darker, spicier wots. It is also a popular weaning food for Ethiopian children and is recommended for those with sensitive stomachs.