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How to Make – Spiced Ethiopian Split Pea Wot

yellow split pea

The perfect way to start off Meatless Mondays, I first fell in love with Ethiopian wot when dining at Eat Ethio‘s pop-up last year in Hong Kong. During the dinner, our lovely host Helina served up spice-infused Ethiopian favourites, including the intoxicatingly fragrant and irresistibly wholesome “wot”. This seemingly magical dish is composed of a melange of yellow split peas, sweet caramelised onions, garlic and rich earthy turmeric. At home, I added my own little touch by weaving a bit of green (and a hefty dose of iron) with wilted spinach in between the split peas. Delicious on its own, or as an accompaniment to a light protein such as eggs or grilled salmon, this African stable is sure to enliven, and enrich, any table :)

What you’ll need (feeds 2 lucky eaters):

  • 1 cup yellow split peas
  • 6 cups water (for boiling)
  • 2 small onion (finely chopped)
  • 2 tbls oil
  • 1 tsp tumeric
  • 5 cloves of minced garlic
  • 1/2 cup water (for diluting wot)
  • salt & pepper
  • 2 handfuls baby spinach

Cook Time: 30 minutes

Firstly, rinse dried split peas and bring to a boil with 6 cups of water.  Once boiling, allow the peas to cook on medium heat for 20 minutes. Drain well – the peas should crumble slightly with pressure but not be mushy.

Add oil to a pot and lightly sauté onion for 6-8 minutes to caramelise.

saute onion

Add in turmeric and garlic, and stir for another minute or 2.

how to make split pea wot

Add in the cooked split peas, as well as the 1/2 cup of water. Allow the contents to simmer for around 10 minutes, making sure to stir so the peas don’t stick to the bottom.

Toss in 2 handfuls of spinach and stir into split peas. Turn off heat and allow spinach to wilt for 2 minutes.

spinach yellow split pea wot

Bon Appetit!!!

how to make Ethiopian split pea wot

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