A Recipe for ‘Kik Wot,’ Yellow Split Peas, From Ethiopian Catholic Chef Veronica Musie

[Michie]

“My mom showed me how to make traditional Ethiopian foods,” says Musie, “and that was part of my growing up.”


Yellow Split Peas (Kik Wot)

An Ethiopian/Eritrean vegetarian dish served with injera (Ethiopian flatbread). Serves 3 to 4.

• 1 cup split peas
• 1/2 teaspoon salt
• 4 tablespoons extra virgin olive oil
• 1 medium-sized yellow onion, peeled and minced
• 2 teaspoons or 1 tablespoon each minced garlic and minced ginger
• 1 teaspoons ground turmeric
• 1/4 teaspoon salt, or more as desired
• 1 jalapeño chile, seeded and sliced

Boil the split peas in water on medium heat with salt. Cook until al dente. Skim and remove any foam.

Add the olive oil to a large cooking pan, and add the onions. Stir for 5 minutes until brown. Add the split peas, turmeric, and garlic, to the pan. Finish up with ginger. Add salt, garnish with sliced jalapeño.

Continued below.
A Recipe for ‘Kik Wot,’ Yellow Split Peas, From Ethiopian Catholic Chef Veronica Musie

 

[Subduction Zone]

One question. How do you cook peas "al dente"? Pasta no problem. When it comes to split peas I usually make a soup. Preferably with a smoked pork shank. Though I am open to vegetarian alternatives.

 

[Michie]

You have to test them as they cook. No mushy peas! Yellow split peas al dente are about 15 minutes as compared to the usual 20 minutes or so.

ETA-No presoaking them either. Which makes them cook faster.

One question. How do you cook peas "al dente"? Pasta no problem. When it comes to split peas I usually make a soup. Preferably with a smoked pork shank. Though I am open to vegetarian alternatives.

 

[dzheremi]

Mmmm, Ethiopian food...