Local name: ክክ አልጫ
A gentle Ethiopian stew of yellow split peas with turmeric, onion, garlic and ginger, and not a trace of chilli.
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AI-generated image, not a photograph of the dish
Alicha means “mild” in Amharic: the dish is deliberately set against the berbere-spiced stews and balances an Ethiopian platter. It is also the one children are handed first.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Alicha means mild in Amharic, in deliberate contrast to berbere-based dishes. On an Ethiopian platter kik alicha is there to balance the fiery ones, and it is the dish most readily given to children.
Yes, carefully, as soon as they come to the boil. That foam clouds the sauce and dulls the flavour. It takes a moment but it changes how clean the finished stew tastes.
Crush some of the peas against the side of the pan near the end. The sauce should stay pourable but coating; blending it entirely gives a uniform puree that no longer works with injera.
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