← Nouns Cooking · West & East African

Ingredients

• 400 g yellow split peas, rinsed and soaked for 1 hour
• 80 ml Vegetable oil
• 2 Onion, very finely chopped
• 4 cloves Garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp Ground turmeric
• 1 l hot water
• 1½ tsp Salt
• ½ tsp Black pepper
• 1 Jalapeño, halved lengthways
• 2 tbsp Niter kibbeh (Ethiopian spiced butter) (optional)

Method

1. Heat the oil in a heavy pot over medium heat. Add the onions and cook gently for 8–10 min, stirring, until very soft and translucent but not browned.
2. Stir in the garlic and ginger for 1 minute, then the turmeric for 30 seconds.
3. Add the drained split peas and stir to coat, then pour in the hot water. Bring to the boil, skim off any foam and turn down to a gentle simmer.
4. Cook partly covered for 35–40 min, stirring now and then and adding a splash of water if needed, until the peas are completely soft and the stew is thick.
5. Season with salt and pepper, add the jalapeño and niter kibbeh, if using, and simmer for 5 min more. Mash lightly for a smoother texture and serve with injera or rice.

Tips

• Niter kibbeh adds a lovely spiced-butter note but makes it no longer vegan or dairy-free.
• Alicha means mild: it is cooked without berbere, so it balances fiery dishes on a shared platter.

Sources

Written in our own words after cross-checking these recipes:

196 flavors The Nosher Urban Farmie