Shiro Wat

The story

Shiro Wat is a Ethiopian main with a clear sense of place. Shiro is made from seasoned pulse flour, often chickpea or a blend, and is one of Ethiopia’s most common everyday dishes. Prepared shiro powders may already contain spices, which is why household recipes vary. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 180 g shiro powder or chickpea flour
• 220 g red onionvery finely chopped
• 12 g Garlicgrated
• 18 g berbere
• 180 g tomatofinely chopped
• 50 ml sunflower oil
• 900 ml waterhot
• 1 tsp fine salt

Method

1. Cook onion in a saucepan with a

   Cook onion in a saucepan with a splash of water for 8–10 minutes until soft. Add oil and continue cooking until the onion turns lightly golden.

   Look for: soft Tip: Make a cold or warm slurry first and use a whisk for the first few minutes after it enters the pot. Avoid: Adding dry flour directly to hot liquid causes lumps; high heat scorches the base; undercooking leaves a raw bean-flour taste.

2. Add garlic, berbere and tomato and cook

   Add garlic, berbere and tomato and cook 5 minutes until the tomato collapses and the oil begins to take on a red colour.

   Look for: the tomato collapses and the oil begins to take on a red colour

3. Whisk shiro powder with 300 ml warm

   Whisk shiro powder with 300 ml warm water in a bowl until completely smooth. This separate slurry prevents stubborn flour lumps in the stew.

   Look for: completely smooth

4. Pour the shiro slurry into the onion

   Pour the shiro slurry into the onion mixture while stirring continuously, then add another 400 ml hot water. Bring to a gentle simmer.

5. Cook 15–18 minutes, stirring frequently and adding

   Cook 15–18 minutes, stirring frequently and adding remaining water gradually until the texture is thick but pourable. Chickpea flour catches easily on the base, so scrape the corners of the pan.

   Look for: the texture is thick but pourable

6. Season with salt and serve immediately on

   Season with salt and serve immediately on injera. The surface should be glossy and smooth with no raw chickpea taste.

   Look for: The stew is completely smooth, tastes nutty rather than floury and flows slowly from the spoon.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.