We had an amazing Ethiopian feast a week ago and I am finally getting around to posting the recipes we used! The picture doesn't do it justice. As long time readers of this blog know, I ADORE split peas in various ways. They are usually around $1.00 a pound, which is an amazing deal! They are a nutritional powerhouse as well. What's not to like?
So, this stew is known as Kik Alicha... and is often somewhat mild; at least that's been my perception when I go out for Ethiopian food. I am not a fan of mild, so I wanted this stew to be very flavorful but still mild in it's own way and hold it's own against the other dishes and 100% Teff Injera we made. It did not disappoint, even though it kind of looks like baby poop!
I used my spice mixture in this recipe.
- 8 oz yellow split peas, cooked with salt
- 2 tbsp ghee or coconut oil
- 1 tbsp Melody's Spice Mix
- 6 cloves garlic, minced
- 1 onion, diced
- 2 tbsp freshly minced ginger
- Good pinch salt
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Cook the split peas (1/2 lb peas to 3 cups of water.. bring to a boil, cover and simmer for 30 minutes, then add 1 tsp salt)
- In a heavy bottom skillet, add the oil, spices, garlic, onion and ginger over medium heat. Season with salt, then lower heat to medium low, and cover, cooking for 15 minutes
- Add the split peas, stir in the lime juice and cilantro. Taste and adjust seasoning.
Stay tuned for more Ethiopian recipes ... I'm thrilled that we made enough to feed an army, so we froze half of it for another meal! Including the Injera batter.. but that is another post coming up. We used 100% Teff Flour, which was a bit hard to find.. Whole Foods had it.. I expected the local "African" Grocers to have it... but they did not carry it!.. I MAY have been pronouncing it wrong though... so I will go back and see since there are THREE "African" grocers in my neighborhood.
It was a bit pricey.. $8 for 24 oz.... both The Boyfriend and I LOVE the flavor the the Teff flour.. omg.. we want to experiment with the Peanut Butter Cookie recipe on the back of the package.
... I am also looking into buying whole Teff and grinding it in my Vita Mix....
Our Injera (post coming soon) was amazing... but nothing like the breads we get in local restaurants... they cut their Injera with white flour and add yeast, so we will do that when we thaw our batter to see if we can re-create the restaurant style Injera.
I love having a boyfriend who is into cooking like I am. We have a lot of fun in the kitchen.. :-)