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ERITREA FOOD

Shiro wat Recipe

Shiro Wat is a beloved staple in Eritrean and Ethiopian cuisine, known for its rich, flavorful taste and comforting texture. Made primarily from chickpea flour, this stew is seasoned with a blend of aromatic spices that give it a distinctive, hearty flavor. It is often enjoyed as part of a larger meal, served with injera (a sourdough flatbread) and a variety of side dishes. Shiro Wat is a popular choice for both everyday meals and special occasions due to its simplicity and delicious taste.

Shiro Wat RECIPES

Shiro wet

187 Reviews
★★★★★ 4.5/5

Description:Shiro Wat is a beloved staple in Eritrean and Ethiopian cuisine, known for its rich, flavorful taste and comforting texture. Made primarily from chickpea flour, this stew is seasoned with a blend of aromatic spices that give it a distinctive, hearty flavor. It is often enjoyed as part of a larger meal, served with injera (a sourdough flatbread) and a variety of side dishes. Shiro Wat is a popular choice for both everyday meals and special occasions due to its simplicity and delicious taste.

Nutrition Facts

Per Serving: 203 calories; fat 0.1g; sodium 11.4mg; carbohydrates 28.5g; protein 0.2g

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Descriptions

Shiro Wat is a beloved staple in Eritrean and Ethiopian cuisine, known for its rich, flavorful taste and comforting texture. Made primarily from chickpea flour, this stew is seasoned with a blend of aromatic spices that give it a distinctive,

Instructions:

Step 1
  • In a medium bowl, mix the chickpea flour with a small amount of water to form a smooth paste. This helps prevent lumps when adding it to the stew later. If using niter kibbeh, melt it in a small saucepan over low heat.
Step 2
  • In a large pot, heat the vegetable oil or niter kibbeh over medium heat.
  • Add the finely chopped onions and cook until they are soft and golden brown, stirring frequently to avoid burning (about 10-15 minutes).
  • Add the minced garlic and cook for an additional 2 minutes.
Step 3
  • Stir in the berbere, ground ginger, and ground cumin. Cook for about 1-2 minutes until the spices are fragrant.
  • If using tomato paste, add it now and cook for another 2 minutes, stirring well to combine with the spices.
Step 4
  • Gradually add the chickpea flour paste to the pot, stirring constantly to prevent lumps from forming.
  • Slowly pour in the water or vegetable broth while continuing to stir. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Step 5
  • Simmer the stew for about 20-30 minutes, stirring occasionally to prevent sticking. The Shiro Wat should thicken and become smooth. If it becomes too thick, add more water or broth to reach your desired consistency.
  • Season with salt to taste.
Step 6
  • Serve Shiro Wat hot, garnished with fresh green chili or jalapeño slices if desired. It is traditionally served with injera, but it can also be enjoyed with rice, bread, or any preferred side.

Ingredients

  • 1 cup chickpea flour
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup vegetable oil or niter kibbeh (spiced clarified butter)
  • 2-3 tablespoons berbere (Eritrean/Ethiopian spice blend)
  • 1 teaspoon ground ginger 1 teaspoon ground cumin
  • 4 cups water or vegetable broth Salt to taste
  • 1-2 tablespoons tomato paste (optional) Fresh green chili or jalapeño, sliced (optional, for garnish

Menu info

  • Total: 10 mins
  • Prep: 10 mins
  • Servings: 1

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12 Fortess Rd, London, NW5 2EU www.thequeenofsheba.co.uk
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The Queen of Sheba

12 Fortess Rd, London, NW5 2EU www.thequeenofsheba.co.uk
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12 Fortess Rd, London, NW5 2EU www.thequeenofsheba.co.uk
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