Ethiopian Shiro Wat
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
182 kcal
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Course
Main Course, Condiments
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Cuisine
Ethiopian
Ethiopian Shiro Wat
Description
Shiro Wat is a traditional Ethiopian stew where chickpea flour is dry-roasted with berbere spice and other seasonings to create a fragrant shiro powder. This powder is then combined with sautéed onions, garlic, tomato paste, and water, then simmered gently until thickened.
The roasting of the chickpea flour with spices deepens the flavor, lending a smoky and earthy character, balanced by the acidity of tomato paste and sweetness of gently cooked onions. The slow simmering results in a smooth, creamy stew with a velvety texture.
Shiro Wat is usually served as a main dish accompanied by injera, a sourdough flatbread, which is used to scoop the stew. It is a hearty vegetarian option rich in protein and spices that offer warmth and subtle heat.
Using store-bought shiro powder simplifies preparation, while the homemade powder allows adjustment of spice balance. Cardamom adds a slightly floral note but can be omitted if unavailable. Salt can be added during roasting or cooking to suit preference.
Ingredients
Shiro Powder
- ¾ cup chickpea flour
- 1 tablespoon berbere powder
- 1 teaspoon ground cardamom optional
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon salt adjust to taste!
Shiro Wat
- ⅓ cup olive oil
- 1 onion large, diced
- 1 teaspoon garlic minced
- 1 tablespoon tomato paste
Instructions
Making Shiro Powder
- On a large skillet, dry roast ¾ cup of chickpea flour along with a tablespoon of berbere spice, and 1 teaspoon each of ground cardamom, white cumin powder, and garlic powder. Set aside. You can add the salt now or wait until later. Note: If you have an Ethiopian grocery store nearby, you can also buy shiro powder!
Making Shiro Wat
- In a medium sized pot or Dutch oven, heat ⅓ cup of olive oil on low to medium heat. Add 1 diced onion over low to medium heat for a few minutes. This is just to get the aromatics fragrant so 1-2 minutes is sufficient, don't let it brown!
- Next, add a teaspoon of minced garlic along with the tomato paste and sauté for 30 seconds until the garlic is fragrant.
- Now, add the shiro powder, along with salt and 3 cups of water, and bring to a boil on medium heat. Then, turn down the heat to a low to medium, and let it simmer for about 20 to 30 minutes to allow the mixture to thicken to your desired consistency. Stir at 5 minute increments to ensure it doesn't stick. The oil will float to the top when the shiro is done cooking! Taste and adjust salt and serve hot with rice or injera!
Notes
- If available, purchasing shiro powder from Ethiopian or Eritrean stores can save preparation time.
- For additional flavor complexity, consider adding Ethiopian basil if accessible.
- Substitute berbere with a mixture of paprika, red chili powder, and coriander powder if needed.
- Adjust salt during roasting or cooking to suit taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 497mg | 21% |
| Potassium | 200mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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