Recipe: The Horn’s Ethiopian Ater Wot (Split Pea Stew)

While Melbourne is working itself into a frenzy over burger joints and izakayas, there is a quiet newcomer to Australian cuisine, sitting patiently on the inner city’s fringes, on the cusp of an explosion of its own.

Ethiopian food is still finding its footing among the other international cuisines jostling for space in a hungry city, but the experience is unlike anything else. Think generous, colourful lentil dishes that are bursting with flavour; rich, tender meat stews that simmer for hours; and warming spice blends of turmeric, ginger, cardamom and chilli.

But what truly makes this cuisine such a deeply fulfilling affair is the fact that it is literally made to share. For each meal stews are ladled together on top of an enormous, soft, fermented flatbread called injera , which acts as a communal, edible plate. Resembling a pancake, the injera’s sponginess absorbs the flavours brilliantly and its sour, tangy taste (acquired through fermentation) acts as cool relief from the spiciness of the stews.

Once served, everyone eats with their hands (right hand only, if you want to be polite) by tearing off a piece of injera and using it to scoop up a bite-size parcel of stew.

“Part of sharing on one tray is having a feeling for others,” explains Enushu Taye, head chef at The Horn in Collingwood. “When you share with people, you actually think for others.”

Speaking of sharing, Taye was kind enough to show us how to make a common Ethiopian stew known as ater wot. This simple number is truly a dish for everyone: vegan, affordable and, most importantly, absolutely delicious.

The Horn’s Ater Wot
Serves four
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients
2 cups yellow split peas
1½ red onions
½ cup oil
1 tbsp minced garlic
2 tbsp minced ginger
⅓ tsp ground turmeric
2 green chillies
salt (to taste)
1 large injera bread (can be found at African grocers and other specialty stores)

Method
Start by washing the yellow split peas thoroughly. Rinse them under cold water 5 or 6 times, or until the water stops being cloudy, then drain.

Cook the onions lightly in a medium pan. Stir constantly and make sure the onion does not colour.
After about 3 minutes add the oil, garlic and ginger. Cook for 2 minutes, then add the turmeric and a drop of water. Cook for a further 2 minutes.

Add the yellow split peas and just enough water to cover them. Cook for 15 minutes, or until the peas are properly cooked through. Keep adding water as necessary – the peas should remain covered at all times.

Slice the green chillies in half lengthways, right down the middle. Then add the halves (with seeds if you like a bit of heat) to the stew. Add salt to taste.

Serve over injera and share with friends. No cutlery, no washing up!