Kik wat is Ethiopian yellow split pea stew — milder than misir wat, seasoned with turmeric instead of berbere. A gentle, golden, comforting dish.
Kik wat uses yellow split peas (kik) seasoned with turmeric rather than berbere — making it the 'mild' wat on the Ethiopian table. It belongs to the alecha family (mild stews) rather than the wat family (spicy stews). Every beyaynetu (fasting platter) includes a scoop.
A golden-yellow, thick pea puree with a mild, warm turmeric aroma. Comforting and gentle — like a hug after the fire of berbere stews. Creamy, slightly sweet, with no heat.
Yellow split peas (like red lentils) break down fully during cooking, creating a smooth puree. Turmeric (Curcuma longa) provides both color (curcumin pigment) and a mild, earthy, warming flavor. Without berbere, the pea's natural sweetness is more prominent.
Variations
Some add garlic or ginger; turmeric amount varies; part of the beyaynetu platter.
On the Palate
Where Kik Wat sits in the Ethiopian flavor cloud
Ingredients
Serves 4How it's made
6 steps · 45 min active + 15 min waiting
- 160 min
Rinse split peas; soak 1 hour.
- 25 min
Sauté onion in oil until soft.
Watch outSweat the onion until soft and translucent, not browned — you want its sweetness clean, since there's no berbere to hide behind.
- 33 min
Add turmeric, garlic, ginger.
- 430 min
Add drained peas and water; simmer 30 min.
Watch outSimmer until the split peas collapse into a smooth puree — if they still hold their shape, keep going.
- 53 min
Mash partially; season with salt.
- 61 min
Serve on injera.
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