Ethiopian Split Pea Mild Stew Recipes
ETHIOPIAN SPLIT PEA MILD STEW
Make and share this Ethiopian Split Pea Mild Stew recipe from Food.com.
Provided by yewoinfamilycooking
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium heat cook the onion with one cup of water and one table spoon of oil; stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes).
- Add to the onion the rest of the oil, garlic, bishop weed, ginger and curry/turmeric; Cook for five minutes.
- Meanwhile, bring to boil 3 cups of water in a medium pot; add the rinsed split peas; Cook it for 10 minutes.
- Strain the water from the cooked peas, set aside.
- Add the cooked peas to the onion; Mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 15 minutes or until simmers;.
- Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.
Nutrition Facts : Calories 436.1, Fat 27.7, SaturatedFat 3.8, Sodium 14.1, Carbohydrate 36.7, Fiber 13.6, Sugar 6.9, Protein 12.9
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- In large, heavy pot, cover peas with 3” water. Bring to a boil. Reduce heat to medium low and cook till tender, about 30-45 minutes.
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