Discover how to make a quick and easy version of the Ethiopian yellow split pea dish Yekik Alicha. Made in under 60 minutes this fragrant dish is dairy-free and healthy.
If you are in London and wander down Brick Lane on a Sunday, you will eventually strike the Boiler House food market (opposite the Truman Brewery).
It is here that I first stumbled upon the Ethiopian stall Ethiopiques that serves wholly vegan and utterly delicious and authentic Ethiopian food. At least I think it is authentic!
For around £5 you can get a feast of all sorts of spicy stewed legumes and a variety of salads all served up with a spongy Ethiopian bread Injera.
So, this dish is inspired by Ethiopiques and their delicious Sunday feast.
This recipe has a fair whack of tumeric so it has an amazing visual aesthetic, being bright yellow and all.
I dare you to try and be in a bad mood eating this 🙂
As well as being pretty this dish is ‘creamy’ and ‘buttery’ and delicious!
I love, love, love this dish.
If you can get your hands on some readily made injera then make sure you try this dish with it.
If you can’t find any injera then it is just as good served up with pitas or with fresh salad and wraps or just with rice.
This recipe is:
- 1 cup yellow split peas
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 3 Tbsp coconut oil (can sub with olive oil)
- 1½ brown onions, chopped
- 2 tsp tumeric
- 3 cups water
- salt, for seasoning
- Rinse the the split peas and then place in a pot covered with water and bring to the boil.
- Boil for 5 minutes and then leave to the side in the water.
- In a large pot (preferably cast iron) add the coconut oil and onions and cook the onions on a low heat until translucent.
- Add the ginger and garlic and tumeric to the pot and cook for 1 minute.
- Drain the split peas and add to the pot and add the 3 cups of water.
- Cover with a lid and clook on a low heat until the split peas are soft (approx. 45 minutes).
- Season well and serve