Name: Ye’ater Kik Wot Be’souf (Split Peas in a Spicy Sauce with Milk Made from Toasted Sunflower Seeds)
Yield: Makes 6 cups
Cuisine: Ethiopian
Ingredients: 4 tablespoons ground berbere or Berbere Paste; ½ cup reserved cooking water or Sleepy Vegetable Stock, plus more if desired; 1 cup dried yellow split peas; 9½ cups water; 1¾ cups shelled raw sunflower seeds; 1 large red onion, minced (2½ cups); ¾ teaspoon salt, plus more if desired; 4 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ½ teaspoon Ye’wot Qimem (optional); 1 tomato, diced (1 cup); 6 cloves garlic, pressed or grated (1 tablespoon); 2 teaspoons peeled and grated fresh ginger

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Milk made from toasted sunflower seeds adds creaminess and a roasted flavor that’s unusual in other Ethiopian wot. This dish reminds me of a West African groundnut stew, and while spicy, it’s also extremely rich, which tempers much of the heat.

Ingredients

1 cup dried yellow split peas
9½ cups water
1¾ cups

Africa
Ethiopia
Main course
Stew
Vegan
Gluten-free

Method

Put the split peas and 7 cups of the water in a large saucepan and bring to a boil over high heat. Stir to prevent the peas from sticking to the bottom of the pan. Decrease the heat to medium and simmer uncovered, skimming off any foam that forms on the top with a large spoon. Cook, stirring occasional

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Ye’ater Kik Wot Be’souf

Split Peas in a Spicy Sauce with Milk Made from Toasted Sunflower Seeds

Ingredients

Method

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