Recipe
Shiro Wat
A smooth Ethiopian stew of roasted, seasoned pulse flour, softened onion, ginger and berbere. Richly spiced and glossy, it is a comforting partner for injera or warm flatbread.
Ingredients
To serve
Method
10 mins prep40 mins cook50 mins total
Whisk the shiro powder into 300ml cold water until there are no lumps.
Heat the oil in a heavy saucepan over medium-low heat. Cook the finely chopped onions for 10–12 minutes until soft and lightly golden, adding a splash of water if they catch.
Add the garlic, ginger and a teaspoon of berbere. Stir for 1–2 minutes, then add the tomato and cook for 4–5 minutes until it begins to break down.
Reduce the heat. Whisk the shiro mixture again and pour it slowly into the pan, stirring continuously. Gradually stir in the remaining 450ml hot water.
Bring to a gentle simmer and cook uncovered for 15–20 minutes. Stir frequently, scraping the base, until the stew is glossy and has no raw flour taste.
Loosen with hot water if too thick, or simmer a little longer if too thin. Taste and adjust the salt and berbere. Add optional lemon juice and serve with injera and green chilli if liked.
Notes
Shiro blends may already contain salt and berbere, so taste before adding the full quantities.
The stew thickens as it cools. Add a little hot water when reheating to restore its soft consistency.
Plain chickpea flour gives a different result from roasted, seasoned shiro powder and needs thorough cooking.
About this recipe
Shiro wat is a smooth Ethiopian stew made here with seasoned, roasted pulse flour, finely chopped onion, garlic, ginger and tomato. Berbere brings warmth, but the amount needed depends on how heavily the shiro powder is already seasoned. Vegetable oil keeps this version free of dairy.
Whisk the powder with cold water before adding it to the pan, then stir frequently as the stew simmers and thickens. The finished texture should be soft and spoonable, not a firm paste or a chunky bean stew. Add hot water gradually if it becomes too thick, and taste before adding extra salt. Serve with injera, or another warm flatbread when injera is unavailable.
