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

“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.

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

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.

Subduction Zone said:

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.

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