Kik Alicha (aka Ethiopian split pea stew) is low-key the hero of Ethiopian cooking. If you think stews have to be heavy or complicated, this one proves otherwise. It's rich without being ...

“Cabbage has been in the Ethiopian kitchen for ages,” Barhany says. “It’s a versatile vegetable packed with nutrients and is so flexible that you can eat it raw, pickle it, sauté it, stew ...