Skip to content
eatmundo

Ethiopia · Food

Kik Wat

50 min
350 kcal
4 servings

By eatmundo · September 8, 2026

Kik Wat🇪🇹AI-generated image

Same ingredients, elsewhere in the world

21 matches

Dishes from other countries' kitchens, made from the same core ingredients as Kik Wat. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 21 matches

A mild and golden Ethiopian lentil dish made from yellow split peas simmered with turmeric and niter kibbeh. This smooth, protein-rich stew is a cornerstone of the traditional vegetarian platter.

According to eatmundo's ingredient comparison, the closest dish to Kik Wat from another cuisine is Chicken Ginataang Manok (Philippines): the two share 67% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
4 servings

How to Make It

  • 1

    Rinse 250g of yellow split peas under cold water until the water runs clear and set aside.

  • 2

    Finely mince 2 onions and sauté in a medium pot over medium heat for 8 minutes until translucent.

  • 3

    Add 50g of niter kibbeh, 3 crushed garlic cloves, and 1 teaspoon of freshly grated ginger to the onions, cooking for 2 minutes.

  • 4

    Stir in 1 teaspoon of turmeric to create a vibrant golden base, cooking for 30 seconds to activate the spice.

  • 5

    Add the split peas and stir to coat them thoroughly with the aromatic spice base.

  • 6

    Pour in 600ml of water and bring to a gentle boil, then immediately reduce the heat to low.

  • 7

    Cover and simmer for 35 to 40 minutes, stirring occasionally, until the peas have broken down into a soft, creamy consistency.

  • 8

    Stir in 1 teaspoon of salt and adjust the thickness with a splash of water if needed, then serve warm.

Frequently Asked Questions

What is Kik Wat?

Kik Wat is a mild, yellow Ethiopian lentil stew made from yellow split peas. It is flavored with turmeric, ginger, and spiced butter, offering a creamy and comforting texture.

How do I ensure the peas don't become mushy?

Monitor the cooking closely toward the end of the 40-minute window; if they are too soft, reduce the heat and keep the lid off for a few minutes to evaporate excess moisture.

Can I use green split peas?

While green split peas have a similar nutritional profile, yellow split peas are essential for the characteristic color and sweet flavor profile of Kik Wat.

What if it gets too thick?

Lentils naturally thicken as they cool; simply add a tablespoon of hot water at a time until you reach your desired consistency before serving.

Is it traditionally served alone?

Kik Wat is rarely served alone; it is almost always one of several components on a large platter of Injera, alongside other stews like Doro Wat or Gomen.

Keep exploring