Kik Alicha
ክክ አልጫ·(kik ah-lee-cha)
Yetsom Weeknights: The Wednesday & Friday Fast
A one-pound bag of supermarket yellow split peas, a heavy Dutch oven, and minced ginger. This kik alicha brings a mild, turmeric-stained sweetness to balance the aggressive berbere heat of misir wot. On a busy Wednesday night, the modern cook ditches the three-hour simmer for an electric pressure cooker. But the fundamental technique remains the slow-cooked onion kulet. By dry-sweating a fine puree of aromatics, then blooming turmeric and herbs in hot oil to mimic the complex aroma of clarified spiced butter, you build a proper foundation. Put the pot on the stove and rinse the peas.
Before you start
Mince the aromatics.
In a mini food processor, pulse the chopped red onion, garlic cloves, and fresh ginger until very finely minced, bordering on a coarse puree.
Ingredients
- neutral cooking oil3 tbsp
- ground turmeric1 tsp
- dried oregano1/2 tsp
- dried basil1/2 tsp
- ground cardamom1/4 tsp
- red onion1 large
- garlic4 med
- fresh ginger1 med
- dried yellow split peas1 cup
- water or low-sodium vegetable broth3 cup
- kosher salt1 tsp
- jalapeño pepper1 whole
Method
- 01
Dry sweat the aromatics.
Turn your electric pressure cooker to the high sauté function and add the pureed onion, garlic, and ginger mixture directly to the dry pot. Cook for 4 to 5 minutes, stirring frequently, until the raw, sulfurous smell cooks off and the natural water evaporates.
- 02
Bloom the faux-kibbeh.
Once the onion mixture is relatively dry and smells sweet, stir in the oil, turmeric, oregano, basil, and cardamom. Cook for 1 to 2 minutes, stirring constantly, until the oil turns a brilliant gold and the spices release their fat-soluble flavors.
- 03
Deglaze and seal.
Pour in the water and immediately use a wooden spoon to vigorously scrape any caramelized bits off the bottom of the pot. Stir in the rinsed split peas and salt, then drop the whole slit jalapeño on top for fragrance. Cancel the sauté function.
- 04
Cook under pressure.
Secure the lid, ensure the valve is set to sealing, and cook on manual high pressure for 12 minutes.
- 05
Whip into a wot.
When the timer sounds, perform a quick pressure release. Open the lid, remove the jalapeño, and use a sturdy wooden spoon to stir the split peas vigorously for 60 seconds. The mechanical action will cause the softened peas to collapse and release their starches, thickening the liquid into a creamy, velvety stew.
Notes
Handle old peas with patience.
If your split peas have been sitting in the pantry for a year, they might still be crunchy. Simply add a half cup of water, seal it back up, and pressure cook for 5 more minutes.
Adjust the consistency.
Kik alicha thickens significantly as it cools. If it looks like cement the next day, add a splash of water and reheat gently until it returns to its creamy glory.