📝 About This Recipe
Shiro Wat is the ultimate Ethiopian comfort food, a velvety and deeply aromatic stew made from roasted chickpea flour and a complex blend of spices. This staple of the Ethiopian 'fasting' tradition offers a rich, nutty profile balanced by the fiery warmth of Berbere and the savory depth of Niter Kibbeh. It is celebrated for its smooth, almost custard-like texture and its ability to turn humble legumes into a gourmet masterpiece.
🥗 Ingredients
The Aromatics
- 2 large Red Onions (very finely minced or pureed)
- 5 cloves Garlic (minced into a paste)
- 1 tablespoon Ginger (freshly grated)
- 1/4 cup Vegetable Oil (or Niter Kibbeh for non-vegan version)
The Spice Base
- 2-3 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 tablespoon Tomato Paste (optional, for depth and color)
- 4 cups Water (divided; use vegetable stock for extra flavor)
The Shiro Powder
- 1 cup Shiro Mitten (spiced Ethiopian roasted chickpea flour)
- 1 teaspoon Kosher Salt (to taste)
The Finish
- 1-2 tablespoons Niter Kibbeh (Ethiopian clarified butter (use oil for vegan))
- 2 pieces Jalapeño Peppers (sliced lengthwise for garnish and aroma)
👨🍳 Instructions
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1
Place the finely minced red onions in a heavy-bottomed pot or a traditional Dutch oven over medium heat. Do not add oil yet; the goal is to 'dry-fry' the onions to remove moisture and achieve a deep sweetness.
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2
Cook the onions for 8-10 minutes, stirring frequently to prevent burning. If they stick, add a tiny splash of water.
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3
Once the onions are translucent and slightly browned, add the vegetable oil (or Niter Kibbeh) and stir to combine.
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4
Stir in the minced garlic and ginger. Sauté for 2-3 minutes until the raw aroma disappears and the mixture becomes fragrant.
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5
Add the Berbere spice blend and the tomato paste. Stir constantly for 3-5 minutes on low heat to toast the spices, ensuring they don't burn, which would make the stew bitter.
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6
Pour in 3 cups of the water and bring the mixture to a gentle simmer. Season with a pinch of salt.
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7
In a separate bowl, whisk the Shiro Mitten powder with the remaining 1 cup of room temperature water to create a thick, smooth slurry. This prevents lumps from forming in the pot.
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8
Slowly pour the Shiro slurry into the simmering pot, whisking constantly to incorporate it smoothly.
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9
Reduce the heat to low. The Shiro will begin to thicken quickly. Continue to stir frequently to ensure the bottom doesn't scorch.
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10
Simmer the Shiro for 20-25 minutes. It should reach a consistency similar to a thick gravy or molten chocolate. If it becomes too thick, add a little more hot water.
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11
Look for the oil to separate and rise to the top; this is a classic sign that the Shiro is perfectly cooked.
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12
Stir in the Niter Kibbeh (if using) and the sliced jalapeños. Let them steep in the heat for 2 minutes.
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13
Taste and adjust the salt. Remove from heat and let it sit for 5 minutes before serving—it will thicken slightly as it cools.
💡 Chef's Tips
Use a whisk rather than a spoon when adding the Shiro powder to ensure a perfectly smooth, lump-free texture. Don't rush the onions; the 'dry-frying' technique is the secret to the authentic, deep flavor of Ethiopian wats. If you can't find Shiro Mitten, you can use plain chickpea flour, but you must increase the Berbere and add ground cardamom and garlic powder to the flour. Always use red onions for Shiro; their sugar content and flavor profile are essential for the traditional taste. Adjust the heat by varying the amount of Berbere spice; some blends are significantly hotter than others.
🍽️ Serving Suggestions
Serve hot on a large piece of fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with Gomen (stewed collard greens) for a beautiful color and texture contrast. Accompany with a side of Ayib (Ethiopian fresh cheese) to help cool down the spice of the Berbere. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Serve family-style on a shared platter, using pieces of Injera as your only utensils.