The main ingredient in shiro wat is shiro powder, which is made from ground peas, lentils, and chickpeas. The powder can be difficult to find outside of Ethiopia, but can often be found internationally in larger cities with African markets. Shiro is incorporated into a number of dishes; shiro wat has more of a thin, soupy texture, while another popular dish, shiro tegamino, is more solid and globular. Shiro wat was most likely introduced to America by immigrants, and today it remains popular in Ethiopian American communities.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Finely chop onion and garlic.
- In a medium pan, pour olive oil and add onion and garlic. Sauté for 3–4 minutes.
- Add berbere and 2–3 tablespoons of water to the pan. Simmer for 4–5 minutes, stirring occasionally.
- Pour in remaining water and gently whisk in shiro powder 1 teaspoon at a time until completely combined.
- Allow mixture to cook on low heat for about 15 minutes, until it becomes thick but smooth. Salt to taste.
- Serve hot with injera.
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