Ater kik is Ethiopian yellow split pea stew, milder than kik wat — simmered with ginger, garlic, and turmeric, no berbere. A gentle, golden fasting-day dish.
Ater kik is similar to kik wat but uses the milder alecha spicing (no berbere). It is a standard fasting-day dish. Yellow split peas are the most common legume in Ethiopian cooking after red lentils.
A golden, thick pea puree with ginger warmth and garlic depth. Mild, comforting, and slightly sweet from the peas. No heat. Part of any beyaynetu platter.
Split peas fully break down during the 30+ minute simmer, creating a smooth puree. Turmeric's curcumin gives the golden color. Ginger's gingerol provides warming aromatics without heat.
Variations
Some add berbere for a spicy version; consistency varies from thick to soupy.
On the Palate
Where Ater Kik 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.
- 33 min
Add turmeric, ginger, garlic.
- 430 min
Add peas and water; simmer 30 min until soft.
Watch outSimmer until the split peas collapse on their own and the mix turns smooth and golden — if it's still grainy and pale, give it more time before you mash.
- 53 min
Mash partially; add salt.
- 61 min
Serve on injera.
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