Cooking Shiro Wat: A Recipe for a Delicious Ethiopian Dish

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.

What is Shiro Wat (Ethiopian Chickpea Flour Stew)

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.

How to prepare Shiro Wot (Chickpea flour Stew)

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,

• Oil - ½ cup
• Chickpea flour (Shiro) - ½ cup
• Finely chopped onions - 2 medium size
• Pureed Tomato - 1
• Chopped garlic - 3 cloves
• Niter kibbeh (Clarified butter) - 2 tablespoons
• Water - 3 cups
• Berbere spice - 2 tablespoons
• Salt
• Chopped Jalapeno or bell pepper

Follow these steps to cook Shiro wat;

1. Heat a stockpot and add the chopped onion
2. Sauté it for 5 minutes and add the oil and Berbere spice.
3. Sauté for 5 minutes.
4. Next, add the tomato and garlic, and sauté for 3-4 minutes more.
5. Now add half of the chickpea flour and start adding 1 cup of water while stirring it. This helps to prevent lumps.
6. After mixing it well, add the remaining chickpea flour and stir again while adding 0.5 to 1 cup of water.
7. Let it simmer for 4 minutes
8. Add the niter kibbeh
9. Add salt to taste, and stir well.
10. Add the Jalapeno, or bell pepper for added flavor.
11. Serve with Injera and Enjoy

How to serve 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.

Storage suggestions

Shiro wat can be refrigerated and heated to serve. It can also be kept at room temperature for up to 24 hours.

Related articles:

• Top 5 Ethiopian condiments that everyone loves: Ethiopian food
• Bake injera the great Ethiopian way: Recipes and steps
• Ethiopian Coffee Ceremony - How it is performed And Materials Used
• How to cook Fosese, a traditional meal of the Gamo people in Ethiopia