A traditional Ethiopian dish, Yekik Alicha is made with yellow split peas and healthy turmeric. It’s the perfect nightshade-free addition to an Ethiopian feast!
I was so excited when I learned this month’s Around the World in 12 Plates cooking adventure was for Ethiopia!
Mostly because I know absolutely nothing about Ethiopian food.
Not one thing. After some research, I knew that this was the recipe I had to make! I’m going to be completely honest and say that I don’t even know enough to adapt a recipe, so please go visit the original source at Spache the Spatula.
All I know is that this recipe is a) completely nightshade free, and b) completely delicious.
Plus turmeric is all the rage right now. And why shouldn’t it be? It adds an amazing depth of flavour to this already delicious dish, and has all sorts of health benefits!
Yekik Alicha is traditionally served with injera, a flat sourdough bread that serves as both plate and spoon. Injera is made with teff flour, so it’s gluten free!
Step one, rinse and boil the split peas.
In a larger pot, melt the coconut oil and add the onion. Cook until soft, about 8 minutes.
Add in the spices, garlic (of course), ginger and turmeric. It will fill your kitchen with the most wonderful smell!
Pour in the split peas and let them cook for a minute or two.
Then add water, bring to a boil and let simmer for 45 minutes. It turns into an amazing, saucy dish!
Want the recipe for Yekik Alicha? I found it here, at Spache the Spatula!
The colour is so inviting, and the flavour even more so!