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Kik wat
Spiced split pea stew
ክክ ወጥ (kik wat): yellow split peas simmered in a berbere-red onion sauce
On Wednesdays, Fridays and the long Lenten fast, Orthodox households from Addis Ababa to Bahir Dar fill the beyaynetu platter with kik wat, the fiery red sibling of the mild yellow kik alicha. Yellow split peas are cooked into a thick sauce built on a mountain of slowly dry-cooked red onions, garlic, ginger and plenty of berbere, so it is earthy, smoky-hot and spoonable on a sheet of injera. The mistake is frying the onions in oil from the start: Ethiopian cooks sweat them in a dry pot until they collapse and turn jammy, and only then add oil and spice, which gives the sauce its body. Chef's tip: bloom the berbere in the oil for a full two minutes with a splash of water so it turns brick-red and loses its raw, dusty edge.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz yellow split peasrinsed
- 3 red onionsvery finely chopped
- ¼ cup vegetable oil
- 4 cloves garlicminced
- ½ oz fresh gingergrated
- 2 ½ tbsp berbere
- 1 tbsp tomato purée (optional)
- 1 tsp saltto taste
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Method
0/6 doneStep 1: Simmer 9 oz yellow split peas in 1 litre of water for 20–25 minutes, skimming the foam, until just tender but holding their shape. Keep the cooking water.
25 minStep 2: Meanwhile put 3 red onions in a dry, heavy pot over a medium-low heat. Cook for 10–12 minutes, stirring often and adding a spoon of water if they stick, until soft, collapsed and darker.
12 minStep 3: Add ¼ cup vegetable oil, 4 cloves garlic and ½ oz fresh ginger and cook for 3 minutes until fragrant.
3 minStep 4: Stir in 2 ½ tbsp berbere, 1 tbsp tomato purée and 3 tbsp water and cook for 2–3 minutes, stirring, until the paste is deep brick-red and the oil looks red.
3 minStep 5: Add the split peas with about 300 ml of their water and 1 tsp salt. Simmer gently for 12–15 minutes, stirring now and then, until thick, glossy and spoonable, with some peas broken down. Add more cooking water if it gets too stiff.
15 minStep 6: Taste for salt and heat, and serve warm on injera.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 17 g
- Carbs
- 46 g
- Fat
- 10 g
- Fibre
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kik wat take?
- About 65 minutes in total: 10 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of red onions?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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