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!