As part of our Ethiopian dinner we are planning to make up some Kik, which is a thick, stew-like dish made from yellow peas or yellow lentils. We’ve tried a couple of versions of Kik, and this is the one we like best. Even so, it is not as good as the Kik served in the Ethiopian restaurant that we visit. There is still something missing. With that in mind, we present our version, partly to get you, perhaps, to try something new, and partly in the hopes that someone who knows how to make authentic Kik can give information about the missing ingredient(s).
- 1 cup lentils rinsed
- 1 medium tomato, finely diced
- 1/2 tsp salt
- 1 tsp crushed garlic (1-2 cloves)
- 2 tsp ginger, grated or finely minced
- 1/4 cup onion, finely diced
- 1 Tbs olive oil
- 1/4 tsp turmeric
- Vegetable stock or 1 bouillon cube
You can also make this dish with ordinary lentils (not yellow ones) as they are easier to find. Either way, it’ll be good. Tomato: sorry, if you can’t find home-grown, you’ll have to buy it at the store. We did, and, being a store tomato, it really didn’t add anything. Next time, we’d leave it out.
Sauté. In a heavy-bottomed sauce pan, sauté the onions, garlic, and ginger in the olive oil until tender, about 5-6 minutes. Then add the tomato and cook until most of the liquid is gone.
Add lentils. Then add stock until the lentils are covered by about 1/2 inch and simmer. If using a bouillon cube, add it now with water to cover.
Simmer. Lentils can take a while to cook, so let them simmer, partly covered, checking occasionally and adding stock as necessary, for 30-60 minutes or until tender and falling apart.
Add turmeric. Once cooked, add the turmeric and serve, ideally with a batch of freshly- made injera.
This is a nice recipe because it doesn’t really require much from you, the chef. Once you get it going, it’s just simmer, simmer, stir, simmer, simmer, and the end result is quite good. Four stars.