Ye’ater Kik Wot Be’souf

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: 9½ cups water; 1 cup dried yellow split peas; 6 cloves garlic, pressed or grated (1 tablespoon); 1 tomato, diced (1 cup); ½ teaspoon Ye’wot Qimem (optional); 4 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 4 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ¾ teaspoon salt, plus more if desired; 1 large red onion, minced (2½ cups); 1¾ cups shelled raw sunflower seeds; ½ cup reserved cooking water or Sleepy Vegetable Stock, plus more if desired; 2 teaspoons peeled and grated fresh ginger; 4 tablespoons ground berbere or Berbere Paste; 4 tablespoons ground berbere or Berbere Paste; ½ cup reserved cooking water or Sleepy Vegetable Stock, plus more if desired

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

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
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