Spicy Ethiopian Yellow Split Pea Butternut Squash and Potato Stew

  • 16 mins
  • 10 ingredients

Ingredients

  • 1 cup onion, diced
  • 1 cup carrots, chopped
  • 4 cloves garlic, minced
  • 2 tbs fresh ginger, minced
  • 2 tbs coconut oil
  • 1 and 1/2 cups butternut squash, peeled and cubed
  • 1 and 1/2 cups Yukon gold potatoes, peeled and cubed
  • 2 cups dry yellow split peas
  • 1 tbs Berbere Seasoning or Cayenne
  • kosher salt and black pepper to taste

This is a spicy Ethiopian staple. It uses the Ethiopian go to berbere seasoning which is available at many specialty spice stores or at Amazon. If you can’t find berbere use cayenne.

  • Rinse and sort peas.
  • Peel and cut the potato and squash into 1 inch cubes.
  • In a large pot add the coconut oil and using medium heat saute the onion, garlic and ginger until the onion is almost transparent. Season with a little salt and pepper.
  • Add the berbere and continue cooking for 1-2 minutes.
  • Add the squash, potatoes, split peas and vegetable stock or water and bring to a boil.
  • Reduce heat to simmer and cook partially covered for about 1 hour our until split peas are softened and broken down almost completely, and the potatoes and squash are cooked through.
  • Serve over rice.

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