Your Ingredients:
one cup split peas, yellow or green
four.5 cups water
one cup red onion, diced
1/2 cup vegetable oil
one teaspoon ginger, diced
one tablespoon garlic, diced
one tablespoon alecha we't kemem
1/2 teaspoon turmeric
Salt to taste
How to make Ethiopian Soup
Wash peas and add them to three cups of water in medium size pan. Cook peas using moderate heat until soft. In separate medium pan, cook onions with a small water until color changes. Add garlic, ginger, turmeric, alecha we't kemen and vegetable oil. Cook over a low heat for ten minutes or until the mixture thickens, stirring often. Add the remaining water and bring it to a boil. Add cooked peas and salt to taste Serve with injera chilled or hot.
one cup split peas, yellow or green
four.5 cups water
one cup red onion, diced
1/2 cup vegetable oil
one teaspoon ginger, diced
one tablespoon garlic, diced
one tablespoon alecha we't kemem
1/2 teaspoon turmeric
Salt to taste
How to make Ethiopian Soup
Wash peas and add them to three cups of water in medium size pan. Cook peas using moderate heat until soft. In separate medium pan, cook onions with a small water until color changes. Add garlic, ginger, turmeric, alecha we't kemen and vegetable oil. Cook over a low heat for ten minutes or until the mixture thickens, stirring often. Add the remaining water and bring it to a boil. Add cooked peas and salt to taste Serve with injera chilled or hot.
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