Sunday, April 25, 2010

Ethiopian Split Pea Stew (Kik Alicha) and Spicy Lentil Stew (Mesir Wat)

I haven't been eating many legumes lately. Perhaps I needed a break after a long winter of stews and soups? But, a recent meal at an Ethiopian restaurant made me realize that I'd actually missed lentils and split peas -- and left me craving more Ethiopian food. So, I sorted through different recipes on the internet, tracked down some spicy berbere seasoning, and made my very first attempt at mesir wat (spicy lentil stew, seasoned with berbere) and kik alicha (a mild but tasty yellow split pea stew, which provides a nice counterbalance to the wat). As you can see from the photo, I cheated a bit and made naan to eat with my stew, rather than injera.

The result? I can't vouch for authenticity, but they are both delicious. I think I would even be happy to eat them during a mid-winter slump.

Spicy lentil stew recipe here, yellow split pea stew recipe here. I found bebere seasoning ($7.99 for a 1-pound bag) at the World Food Bazaar, 242 N. Havana in Aurora.