Dish of Shiro Wat on Injera
(click to enlarge)

Shiro Wat


Africa: Ethiopia, Eritrea   -   Shiro Wat
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
55 min
Yes		 A very popular "stew" in Ethiopia, made in several variations and used in various ways, for side dish, main dish, or soup. See also Comments.

1/2
3
3
1
3
3
1/2
ar
1/2
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ar
c
oz
cl
t
c
T
t

T
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Shiro Powder (1)
Onion, red (2)
Garlic
Ginger root
Water, Hot
Oil
Salt
Berbere Spice (3)  
Niter Kebbeh (4)
-- Garnish
Diced Onion
Do Ahead   -   (15 min)
  1. If not on hand, make Shiro Powder. See our recipe Shiro Powder, Mitten.
Prep   -   (7min)
  1. Chop ONION fine. Crush GARLIC and chop fine. Grate GINGER. Mix.
Run   -   (45 min)
  1. Bring to a boil at least 3 cups of Water and keep hot.
  2. In a spacious sauté pan, heat Oil. Stir in Onions mix and fry stirring until translucent. Sprinkle in the Shiro Powder and cook stirring for another minute.
  3. Stir in Salt and Berbere (if using). Start working Hot Water into the Shiro. It should be lump free and quite soupy at this point.
  4. Set to a simmer and cook for about 30 minutes. Add water as needed. It should end up thickly creamy. How thick depends on how you intend to use it. Keep in mind it will get thicker as it cools.
  5. Stir in Niter Kebbeh
  6. Serve hot. See also Reheat.
NOTES:

  1. Shiro Powder:

      This is Chickpea flour (Besan) toasted with spices. For details see our Shiro Powder, Mitten recipe. Note that it should be toasted very light. Some people buy Shiro Powder on-line or from an Ethopian market. Some people use plain Besan and add more spicing to the stew, though the flavor will be a bit different. In Ethiopia Shiro Powder is also made from broad beans (favas), whole dried chickpeas, or dried peas, but those require a couple days of processing, whereas the Besan is ready to use.

  2. Onions:

      I strongly favor Red. Red makes a better garnish, and I consider the fresh crunchy Onion garnish so delightful with this dish I'd never leave it out.

  3. Berbere

      (optional)   This is the most important spice mix in Ethiopia and Eritrea. There is already some in the Shiro Powder, but many people like more - add to your own taste. Berbere is easy to make by our recipe Berbere.

  4. Niter Kebbeh:

      This is Ethiopian Spiced Clarified Butter, similar to Ghee, but flavored. Ghee could also be used, but I usually use 3/4 Tablespoon of plain Butter. We have no need to preserve butter here in North America, and the temperature it will get to is very low.

  5. Reheat:

      This recipe will last for days refrigerated sealed in plastic, and can be reheated in a pan with some water, then simmered back down to the consistency you want.

  6. Comments:

      Some people add some tomato paste to make the recipe redder. Refrigerated, Shiro Wat is quite solid, and is sometimes cut into dice and used like croutons in salads.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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