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Ethiopian Alicha Wot Recipe

Ingredients

How to make it

  • Place split peas in a medium pot, and add water.
  • Bring to a simmer and cook, covered, 30 minutes. There will still be some liquid in the pot.
  • In another large heavy pot, sweat the onion in about 1/4 cup water until very translucent.
  • Add garlic, ginger and tomato paste and saute two minutes.
  • Stir in spices, salt, pepper and remaining water and cook 5 minutes longer, stirring.
  • Add the cooked split peas and enough of the cooking liquid to form a thick, gravy-like sauce.
  • Cook until everything is well combined and hot. Adjust seasoning to taste.
  • Serve over brown rice, couscous or with naan, injera or pita, if desired.

Reviews & Comments 7

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  • Bethels 4 years ago
    Please don’t call this Ethiopian when you have a garam masala in the recipe. This recipe has more of a middle eastern and Pakistani/ Indian touch, which I adore by the way, but it's very far from Ethiopian cooking. I am Ethiopian and make split peas alcha wot all the time. When you make any alcha (turmeric-based mild stew) the basics are yellow onions (red onions tastier), garlic and ginger paste, turmeric, and salt, that’s all, very simple. You can make any alcha (mild) spiced stew with these basic ingredients as the base. You can make vegetables, chicken/ beef/ lamb, lentils, or split peas, all have to be made separately. You never put cumin or any sweet spices to make an authentic Ethiopian dish. Some sweet spices are mixed with other spices when you make key wot (berbere aka hot red pepper stew) but we don’t put this spice in the mild (alcha) stew. If you have to add spices in Alcha Wot, you can add a pinch of ground cardamom or black seed at the end of cooking.
    When you make split peas, wash the peas very well (until you see a clear water) and soak them overnight. Then cook it in salted water until soft (stirring occasionally). Sauté finely chopped onions (red onions tastier) in oil, add your ginger and garlic paste, add a pinch or two of turmeric and add your cooked split peas, add water if too thick or based on your preferences, bring to a boil while stirring occasionally, add salt to taste, simmer for about 20-30 minutes and voila! You got an authentic Ethiopian vegan split peas stew. You can always add sliced Serrano/ jalapeno (not exactly sure the kind of hot pepper they use back home) peppers for taste also. This is always added in alcha dishes, to give the dish a little bit of spiciness (hot flavor).
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  • usignola 17 years ago
    Hi! Thanks for the cooking friend request (very welcoming!) and for this great recipe! I *loooove* Ethiopian food (gotta add that to my profile...) but have never tried to make it at home. Now, I think I will! :)
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  • merlin 17 years ago
    Sounds like an interesting side for my Doro Weutt Ethiopian chicken. Thanks
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  • minitindel 17 years ago
    SOUNDS GOOD ILL GIVE THIS A TRY
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  • grizzlybear 17 years ago
    hum.interesting.will give this a try I will make my ethiopian flat breat to go with it.thanks

    nice post
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  • nlo209 17 years ago
    Sounds delicious and different. I bookmarked it. Thanks
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  • jo_jo_ba 17 years ago
    Amount Per Serving
    Calories: 138.8
    Total Fat: 0.1 g
    Cholesterol: 0.0 mg
    Sodium: 42.1 mg
    Total Carbs: 34.5 g
    Dietary Fiber: 13.2 g
    Protein: 11.0 g
    WW POINTS: 2
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