Savory Ethiopian Alicha Wot with Split Peas and Turmeric
A Hearty and Aromatic Stew
Enjoy the comforting flavors of Ethiopia with this delicious Alicha Wot, made with split peas and infused with the warm, earthy notes of turmeric.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Alicha Wot
For the Aromatics
For Garnishing
Preparation
Soaking and Preparing the Split Peas
Rinse Split Peas
Rinse the split peas under cold water until the water runs clear.
Ensure split peas are soaked sufficiently to prevent uneven cooking.
Soak Split Peas
Place peas in a bowl, cover with cold water, and let soak for at least 1 hour.
Drain Split Peas
Drain the soaked peas and set aside for cooking.
Preparing the Vegetables
Chop Vegetables
Chop carrots, potatoes, and green beans into uniform pieces for even cooking.
Carrots and potatoes add sweetness that balances the warmth of the spices.
Prep Garlic and Ginger
Mince garlic and grate ginger, setting both aside for use in the stew.
Cooking Process
Sauté Foundation
Heat oil in a large pot over medium heat, add onions and cook until translucent.
Adding Aromatics
Stir in garlic, ginger, and turmeric; sauté for another 2 minutes.
Building the Stew
Add soaked split peas, 3 cups of water, berbere spice, and salt. Bring to a boil, then simmer.
Plating & Serving
Savory Ethiopian Alicha Wot with Split Peas and Turmeric
Savory Ethiopian Alicha Wot with Split Peas and Turmeric
Serving Suggestion
Serve the Alicha Wot in deep bowls, garnished with fresh cilantro and a wedge of lemon for a refreshing zest.