Kik Alicha (Ethiopian Split Pea Stew)
My Kik Alicha recipe is inspired by my travels to Ethiopia over the last decade - a vegan, gluten-free split pea stew ready in under an hour!| Urban Farmie
Now, add the shiro powder, along with salt and 3 cups of water, and bring to a boil on medium heat. Then, turn down the heat to a low to medium, and let it simmer for about 20 to 30 minutes to allow the mixture to thicken to your desired consistency. Stir at 5 minute increments to ensure it doesn't stick. The oil will float to the top when the shiro is done cooking! Taste and adjust salt and serve hot with rice or injera!| urbanfarmie.com
My Kik Alicha recipe is inspired by my travels to Ethiopia over the last decade - a vegan, gluten-free split pea stew ready in under an hour!| Urban Farmie
Discover bold, flavorful African vegetarian recipes inspired by West, East, and North Africa—perfect for plant-based global meals.| Urban Farmie
Besobela is a unique herb associated with the injera/wat cuisine, which evolved in the highlands and mid-highlands of hinterland Ethiopia. Its main purpose is to add flavor in the preparation of berbere, shiro, and clarified butter (clarified/infused cooking butter for wat/alicha is different from the Gurage/kitfo vers| Truelove Seeds
Flavor-packed Ethiopian Gomen Wat made with tender greens, garlic, and spices. Easy, healthy, and perfect for any meal!| Urban Farmie
My Ethiopian cabbage recipe (aka Atakilt Wat) is a one pot, vegan and gluten-free stew that will transport you to Addis. Made with warm spices and pantry veggies, it's a flavor explosion that's ready in just 30 minutes.| Urban Farmie
Misir Wot is an Ethiopian red lentil stew made with warm spices. Vegan, gluten-free and ready in 45 minutes - serve with flatbread or rice!| Urban Farmie
