Ethiopian Recipe For Split Peas Stew


Addis Ababa kitchens are busy with preparing different kinds of fasting dishes, in the honor of the fasting season. ‘Kik Wot’ (Split peas stew) is one of the classic Ethiopian vegetarian course prepared in vegetable oil, onion, garlic, ginger and Berbere spice.


This week I happened to be at one of Addis Ababa Kitchens and fortunately they were about to prepare the famous ‘Kik Wot’ for a typical large Ethiopian family… so here is the sneak preview.


500 g boiled yellow split peas (slightly chunky and creamy)

200 ml vegetable Oil

3 tablespoons (heaped) Berbere Spice

3 medium onions, chopped

2 teaspoons chopped garlic

1 teaspoon ground ginger

1 teaspoon freshly ground black pepper

1 teaspoon ground cardamom

3 cups of water

1 tablespoon salt (or to taste)

How To Prepare:

First, Saute onion, garlic and ginger until lightly golden.


Add Berbere spice,


Stir in the onion, garlic and ginger


Then bring to a simmer, add enough water so they don’t stick and cook for about 10 minutes


Add the boiled yellow split peas into the heating spiced onion sauce. Note: using boiled split peas is optional, you can use raw and boil it together with the sauce.


Stir to incorporate


Add the remaining water, return to a simmer then cook gently for about 20 min, until the sauce thickens and heats through. Stir in the cardamom and black pepper.


Finally, season to taste with salt,


and serve hot with Injera (the national staple, a fermented pancake- like bread made from locally grain called Teff and water)

The secret of delicious wot (Ethiopian version of spicy stew that comes in many varieties) lies in one of the traditional Ethiopian spices called ‘Berbere’ (a ground spice mixture dominated by red chili pepper). This spice sold at every Ethiopian markets locally and in different parts of the world.

So Ethiopian and So Delicious. Happy Fasting!

About Sara Genene

I am a traveler... on an endless journey of self-discovery!
This entry was posted in Travel, Travel and Tourism, Uncategorized and tagged , , , , , . Bookmark the permalink.

16 Responses to Ethiopian Recipe For Split Peas Stew

  1. Tariku says:

    Delicious! Thank you, Sara!


  2. Excellent! We look forward to preparing this sometime soon. Can we make our own Berebere blend or do you think its better to try and source it somewhere?


    • Sara P.G. says:

      I am so happy that you like it because this particular post was inspired by your question. for now I think its better for you to try to get prepared berbere because its a little bit hard to do so but I will definitely share the recipe for it so that you can make your own berbere.


  3. Caroline says:


    This looks fantastic. One question – when you say ‘500 g boiled yellow split peas (slightly chunky and creamy)’, do you mean 500 g of already-boiled dry peas, or 500 g of dry peas? Thanks!


  4. This looks hearty and delicious! Thanks, too, for visiting my blog.


  5. This looks delicious – thanks for sharing the recipe.


  6. Rebecca says:

    Absolutely delicious!! Would you be willing to share your recipe for Injera to go with it!!


  7. tenchimouse says:

    The dish looks mouth watering good! Spice is everything to a vegan. I must make this one soon, a great vegan dish! Thank you so much! Mahalo & Aloha from Hawaii!


  8. zebveg says:

    looks yummy! thanks for posted, and most interested to get the recipe for Injera! Thanks for stopping by my blog.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s