Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – ሲልጆ ➤ Siljo (Spiced fermented split-pea paste served as a savory spread or dip in Ethiopian fasting cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 24 hrs

Total 25 hrs

Ingredients

- 2 cups (400 g) dried yellow split peas
- 6 cups (1.4 L) water for cooking peas
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) neutral vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (20 g) berbere spice blend, or to taste
- 1 tsp (2 g) ground fenugreek (optional)
- 1 tbsp (15 ml) red wine or apple cider vinegar (to aid fermentation)
- 1/4 cup (60 ml) vegetable oil (for finishing)
- 2 tbsp (30 ml) finely chopped fresh cilantro or parsley for garnish
- Injera or flatbread, for serving

Instructions

1. Rinse the dried split peas under cold water until water runs clear. In a heavy pot, combine split peas and 6 cups (1.4 L) water; bring to a boil, skim any foam, then reduce heat and simmer uncovered until peas are very soft and breaking apart, about 45–60 minutes. Drain excess liquid, reserving a few tablespoons of cooking water.
2. Transfer the cooked peas to a bowl and mash thoroughly with a potato masher or pulse briefly in a food processor to a thick, coarse paste. Allow the mash to cool to warm (not hot), then stir in 1 tbsp (15 ml) vinegar and 1 tsp (5 g) salt. Cover the bowl with a cloth and leave at room temperature to ferment for 24–48 hours until slightly tangy; refrigeration will slow fermentation if needed.
3. In a skillet over medium heat, warm 2 tbsp (30 ml) vegetable oil. Sauté the chopped onion until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
4. Stir the sautéed onion and garlic into the fermented split-pea paste. Add berbere and fenugreek (if using), and mix thoroughly. If the paste is too thick, loosen with reserved cooking water, 1 tbsp (15 ml) at a time, to reach a spreadable but dense consistency.
5. In a small pan, warm 1/4 cup (60 ml) vegetable oil until shimmering, then carefully pour over the paste to meld flavors and preserve. Stir to combine and adjust salt and berbere to taste.
6. Transfer siljo to a serving dish, sprinkle with chopped cilantro or parsley, and serve with injera or flatbread. Siljo can be chilled for up to 5 days; flavors deepen after a day.