Have you ever tried a dish that brings warmth and spice to your soul? Yekik Wat (Spicy Split Pea Stew) is one such gemstone from Ethiopian cuisine, beloved for its vibrant flavors and comforting texture. Originating from Ethiopia, this hearty stew features yellow split peas simmered with a blend of aromatic spices, creating a dish that’s both nutritious and bursting with flavor. The unique combination of spices like berbere and garlic gives this stew its characteristic kick, making Yekik Wat a staple during festive occasions and a go-to comfort food for countless families.
In this article, you’ll learn how to make Yekik Wat (Spicy Split Pea Stew) at home, discover its key ingredients, explore variations, and gather tips for the best results. Get ready to dive into the heart of Ethiopian cooking with this simple yet delicious recipe!
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| Yellow split peas | 1 cup | These peas are the star ingredient, providing protein and a creamy texture in Yekik Wat (Spicy Split Pea Stew). |
| Water | 4 cups | Adds moisture and creates the stew base, bringing the ingredients together beautifully. |
| Onion | 1 large | Sautéed until golden, onions give a sweet depth of flavor that’s essential in Yekik Wat. |
| Garlic | 4 cloves | Fresh garlic enhances the aroma and depth of flavor in Yekik Wat (Spicy Split Pea Stew). |
| Ginger | 1-inch piece | Grated ginger adds a zesty kick and balances the flavors in the stew. |
| Berbere spice blend | 2 tablespoons | This Ethiopian spice mixture is crucial for that authentic spicy kick! |
| Olive oil | 3 tablespoons | Used for sautéing, it adds richness to the dish. |
| Salt | to taste | Enhances all the flavors, making the stew vibrant. |
Step-by-Step Instructions
- Step 1: Prepare the Ingredients – Start by rinsing the yellow split peas under cold water to remove any impurities. Chop your onion, garlic, and ginger finely. This will help them blend seamlessly into the Yekik Wat (Spicy Split Pea Stew).
- Step 2: Sauté the Aromatics – In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until golden brown. This forms the flavorful base for your stew.
- Step 3: Add Garlic and Ginger – Toss in the minced garlic and grated ginger and sauté for another minute. You’ll notice a fragrant aroma filling your kitchen—this is the essence of Yekik Wat!
- Step 4: Incorporate the Spices – Sprinkle in the berbere spice blend and stir well to combine. Sauté for an additional 1-2 minutes, allowing the spices to toast and release their flavors.
- Step 5: Cook the Split Peas – Now add the rinsed split peas and water to the pot. Stir to combine, then bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes, stirring occasionally, until the peas are tender and the stew thickens.
- Step 6: Season and Serve – Once cooked, taste and add salt as needed. Serve hot with injera (Ethiopian flatbread) or steamed rice. Enjoy the aromatic goodness of your homemade Yekik Wat!
Pro Tips
- For an even richer flavor, try using ghee instead of olive oil to sauté the onions.
- If you prefer a spicier kick, feel free to add more berbere or even a chopped chili pepper during cooking.
- Let the Yekik Wat sit for a while after cooking; the flavors meld beautifully over time!
- For a creamier texture, blend a portion of the stew and mix it back in.
- Pair it with a cool yogurt sauce or side salad to balance the spiciness.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 14g |
| Carbohydrates | 35g |
| Saturated Fats | 1.5g |
| Fiber | 8g |
| Cholesterol | 0mg |
| Sugars | 1g |
| Fat | 5g |
FAQs
What is the best way to store Yekik Wat (Spicy Split Pea Stew)?
Store leftover Yekik Wat in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.
Can Yekik Wat (Spicy Split Pea Stew) be made vegan or gluten-free?
Yes! Yekik Wat is naturally vegan and gluten-free. Just ensure that your spices and oils are certified gluten-free.
What are the best side dishes to serve with Yekik Wat (Spicy Split Pea Stew)?
It’s traditionally served with injera, but you can also pair it with rice, quinoa, or a fresh salad.
How long does it take to prepare Yekik Wat (Spicy Split Pea Stew)?
With prep and cooking time, you can make this delicious stew in about an hour.
Can I freeze Yekik Wat (Spicy Split Pea Stew) for later?
Absolutely! Just allow it to cool completely, then transfer to a freezer-safe container. Thaw it overnight in the fridge before reheating.
Is Yekik Wat spicy?
Yes, it has a moderate spiciness from the berbere spice blend, but you can adjust the heat to your taste by modifying the amount of berbere used.
What can I substitute for yellow split peas?
If you can’t find yellow split peas, you can use red lentils, but they will cook faster and result in a different texture.
Can I add vegetables to Yekik Wat (Spicy Split Pea Stew)?
Definitely! Carrots, spinach, or kale can be added for extra nutrition and flavor.
