Kikil
Kikil holds a special place in the Ethiopian culinary landscape, being one of the few traditional dishes considered mild, specifically designed for children, the elderly, or people recovering from illness. The deliberate absence of berbere sets it apart visually and in taste from nearly every other Ethiopian stew, most of which are defined precisely by their intense red color and characteristic heat. Although less internationally known than Doro Wat or Kitfo, Kikil remains a constant presence at Ethiopian family tables, valued for its ability to nourish and comfort without overwhelming the senses. Some consider it the Ethiopian equivalent of chicken soup — a slow-cooked comfort food, offered with care to loved ones in moments of vulnerability, rather than a festive dish meant to impress guests.
Gelatinous lamb trotters
Carefully cleaned lamb trotters simmer for hours until gelatinous, and the meat easily comes off the bone.
Fresh ginger and garlic
Generous amounts of grated ginger and crushed garlic scent the broth, offering a mild warmth without the heat of chilies.
No berbere, unlike other stews
Unlike most Ethiopian stews, Kikil contains no berbere, remaining intentionally mild for those sensitive to spicy food.
Lime juice at the end
A few drops of fresh lime juice are added just before serving, balancing the rich fattiness of the gelatinous broth.
Ingredients 4 servings
- 1.2 kg cleaned lamb trotters, cut into pieces
- 1 onion, quartered
- 6 garlic cloves, crushed
- 2 tbsp grated ginger
- 1 tsp ground turmeric
- 1.5 L water
- Salt to taste
- Juice of 1 lime
- 2 tbsp chopped parsley for garnish
How to make it
- 1The lamb trotters are carefully cleaned of any hair and impurities, then quickly blanched in boiling water for two minutes to remove any trace of scum.
- 2The blanched trotters are rinsed well under cold water and placed in a large pot together with the quartered onion.
- 3Water is poured over the trotters, covering them completely, and the pot is brought to a boil over high heat, then reduced to the lowest simmer.
- 4The stew simmers covered over low heat for three hours, until the meat becomes extremely tender and the broth gains a slightly gelatinous texture.
- 5The crushed garlic, grated ginger, and ground turmeric are added halfway through cooking, stirring gently to distribute the flavors evenly.
- 6Foam that occasionally rises to the surface is skimmed off with a spoon for a clear, clean broth.
- 7Salt is adjusted near the end of cooking, tasting the broth to find the right balance without making it too salty.
- 8The hot stew is poured into deep bowls, and fresh lime juice is squeezed on top just before serving.
- 9Kikil is sprinkled with a little chopped parsley and served immediately, alongside injera or bread, to soak up the rich broth.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
