An Ethiopian Feast - Ater Kik Wot (Dried Pea Stew)

In the last post I discussed the heavy use of shallots or onions, ginger, and garlic in Ethiopian cooking. I mentioned the common use of basil. Here, I am using another common Ethiopian herb - savory. Like the basil, it is probably not quite the same as the type used here, but it's close enough to go on with. (Perhaps it's closer to this.)

All the comments about cooking first the legume and then the whole dish in advance of when it is wanted also apply here as with the Lentil Stew. It's almost as quick and easy to finish up, and like the Lentil Stew I should have thinned it a bit when reheating it. 

40 minutes prep time, not including cooking the peas
4 to 6 servings

Cook the Peas:
1 cup whole or split dry yellow peas
4 cups water
1/2 teaspoon salt

Surprise! I didn't cook these in the rice-cooker, although I think I could have, using the amount of water listed. Instead I cooked them in the Instant-Pot (pressure cooker) and probably used another 2 cups of water. That took 30 minutes on high pressure. This can be done a day ahead; good idea. Save any cooking liquid.

Mix the Spices:
1 to 2 teaspoons berbere
1 teaspoon ground turmeric
1 1/2 teaspoons rubbed savory
3/4 teaspoon salt

Mix 'em. Together in a small bowl. I found 1 teaspoon of berbere to be an elegant sufficiency, by the way, but you know your tastes.

Make the Pea Stew:
1 medium onion
3 large shallots
1 tablespoon (6 large cloves) finely minced garlic
1 tablespoon finely minced fresh ginger
3 tablespoons mild vegetable oil

Peel and chop the onion and shallots, and set them aside together. Peel and mince the garlic and ginger, and keep them aside, together.

Heat the oil in a medium saucepan over medium heat. Add the onions and shallots and cook for 3 or 4 minutes, stirring frequently, until softened and very slightly browned. Add the ginger and garlic and mix in well; cook for another minute or so. Now add the spices, mix in well, and cook for another minute.

Add the cooked peas along with 1 to 1 1/4 cups of their cooking liquid. (For me, that was all of it that was left. Use water if you are short.) Cook for 15 to 20 minutes over low heat (so, like, lower it). Stir frequently, especially towards the end as it thickens. Dollop it onto injera to serve, or reheat first. Making it in advance is probably a good idea.





Last year at this time I made Warm Mushroom Salad.

Posted in: Ontario Food