Ethiopian cuisine has a wide range of dishes that are rich in flavor and provide a variety of textures that you won't find in any other cuisine. One of the most popular dishes in Ethiopian cuisine is Shiro Wat.
Ethiopian Shiro Wat is a gluten-free vegetarian dish that is prepared with chickpea flour as its crucial ingredient, hence the name Shiro Wat, meaning chickpea flour stew. Shiro wot also involves cooking Berbere (a spicy, red chili-based spice blend) and niter kibbeh (clarified butter) to create a rich, savory broth. If you are in Ethiopia, then you can get Shiro wat almost at any restaurant. If you are not in Ethiopia, visit an Ethiopian restaurant in your locality, I assure you they will have Shiro wat. Shiro is an Ethiopian powdered cooking ingredient made from rare roasted split chickpeas, fringed rue, cardamom, and sacred basil. It's an Ethiopian curry powder. Mitin Shiro is a variety of Shiro which has a spicy touch due to the addition of Berbere spice to the traditional Shiro. It can also be used to to cook Shiro wat.
Shiro Wot is traditionally served with Injera, which is a flat, spongy, sourdough-like bread that is used as a utensil in this dish. This vegetarian dish is a common meal throughout Ethiopia and is consumed by people of all economic classes.
Shiro wot can be made spicy by adding spiced red pepper powder (Berbere - በርበሬ) (most people prefer this). If you are not into spicy foods, you can use turmeric in place of the red-pepper powder. Shiro Wat Recipe The ingredients you will need to cook Shiro wat are,
Follow these steps to cook Shiro wat;
To serve Shiro wat, place Injera on a flat plate with the textured side of the Injera facing up. Then just fetch the necessary amount of Shiro wat and serve. Putting the Injera that way helps to make it absorb the Shiro wat and adds to the delight.
Even though it is not a very common practice, Shiro wat can also be served with bread.
Shiro wat can be refrigerated and heated to serve. It can also be kept at room temperature for up to 24 hours.
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