Ethiopian platter: tikil gomen (Ethiopian cabbage) and kik alicha (Ethiopian split pea stew)
5–6 as a side dish
Easy
20 minutes, plus 30 minutes’ soaking time
20 minutes
Umuganura is a public holiday in Rwanda, observed on the first Friday of August. The meaning of the word “umuganura” is the first-fruits festival. In days gone by, families would come together and dedicate their harvest to their ancestors for a blessing. In the spirit of Umuganura, these recipes can be enjoyed as part of a Thanksgiving meal, whether served together on a platter or individually with injera.
Ingredients
Method
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For the tikil gomen:
- ¼ cup olive oil (or less if preferred)
- 1 medium red onion, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 t ground cumin
- 1 t ground black pepper
- 1 t ground ginger
- ½ t ground turmeric
- salt, to taste
- 180 g cabbage, chopped into big chunks For the kik alicha:
- 150 g yellow split peas
- 1 T grapeseed or other vegetable oil
- 1 medium onion, chopped
- 5 garlic cloves, chopped
- 1 x 1 cm piece ginger, chopped
- ½ t ground turmeric
- ½ t ground black pepper
- salt, to taste
- 1 cup water
- 1 cup vegetable stock
- 1 t lemon juice
- injera, for serving
Method
Ingredients
1. To make the tikil gomen, heat the oil in a pan and add the onion. Fry until the onion is translucent.
2. Add the carrots and potatoes, then stir in the cumin, black pepper, ginger, turmeric and salt. Cover and cook for 5 minutes, or until the potatoes are soft.
3. Add the cabbage and mix well. Check seasoning and add more salt to taste.Cover and cook for an additional 5 minutes or until all the vegetables are tender.
4. To make the kik alicha, soak the split peas in hot water for 30 minutes. Heat the oil in a saucepan over a medium heat. Once hot, add the onion and sauté for 2 minutes until translucent. Add the garlic and ginger, stirring to combine. Stir in the turmeric, black pepper and salt. Mix well.
5. Drain the split peas and add them to the pan. Sauté until the peas are dry.
6. Pour in the water and vegetable stock. Cover and cook over a medium-low heat for about 1 hour, stirring occasionally. Add the lemon juice and more water if necessary.
7. Serve hot with injera.
Find more cabbage recipes here
Photographer: Livhuwani Ravele
Extracted with permission from Tamu by Jane Nshuti
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