📝 About This Recipe
Shiro Wot is the quintessential comfort food of Ethiopia, a velvety and aromatic stew made from roasted chickpea flour and a complex blend of spices. This plant-based masterpiece relies on the deep, sun-dried heat of Berbere and the savory foundation of slow-simmered onions to create a texture as smooth as butter. Traditionally served on tangy Injera flatbread, it is a nourishing staple that proves how humble ingredients can be transformed into a regal feast.
🥗 Ingredients
The Aromatics
- 2 large Red Onions (finely minced or pulsed in a food processor)
- 4-5 cloves Garlic (minced into a fine paste)
- 1 tablespoon Ginger (freshly grated)
- 1/2 cup Vegetable Oil (neutral flavor, or use Niter Kibbeh for non-vegan version)
The Spice Base
- 3 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 tablespoon Tomato Paste (optional, for depth of color)
- 1 teaspoon Salt (or to taste)
The Shiro Powder
- 1 cup Shiro Powder (roasted chickpea flour mixed with spices, available at Ethiopian markets)
- 4 cups Water (hot, but not boiling)
The Finish
- 2 pieces Serrano Chilies (slit down the middle but kept whole)
- 1/2 teaspoon Mekelesha Spice (optional finishing spice blend)
👨🍳 Instructions
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1
Place the minced red onions in a dry, heavy-bottomed pot (traditionally a clay pot, but a Dutch oven works perfectly) over medium heat.
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2
Sauté the onions without oil for 5-7 minutes, stirring constantly to prevent burning. This process, called 'sweating,' removes moisture and concentrates the sweetness.
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3
Once the onions are translucent and slightly golden, add the vegetable oil. Stir well to combine.
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4
Add the Berbere spice blend to the oiled onions. Cook for 3-5 minutes on low-medium heat, allowing the spices to bloom and the oil to turn a deep red.
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5
Stir in the minced garlic, grated ginger, and tomato paste. Cook for another 2 minutes until the raw aroma of the garlic disappears.
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6
Pour in 3 cups of the hot water and bring the mixture to a gentle simmer.
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7
Begin adding the Shiro powder slowly, one tablespoon at a time, whisking vigorously with a wire whisk to ensure no lumps form.
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8
Once all the powder is incorporated, the mixture will start to thicken. Add the remaining 1 cup of water if the stew appears too thick; it should have the consistency of a smooth gravy.
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9
Reduce the heat to low. Let the Shiro simmer gently for 15-20 minutes. This long simmer is crucial for the chickpea flour to cook through and lose its 'raw' taste.
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10
Stir occasionally to prevent the bottom from sticking. You will notice oil starting to rise to the top, which is a sign the Shiro is nearly ready.
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11
Add the salt and the whole serrano chilies. The chilies provide aroma and a mild kick without making the dish overly spicy.
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12
If using, sprinkle the Mekelesha spice over the top and stir one last time.
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13
Turn off the heat and let the stew rest for 5 minutes before serving. It will thicken slightly as it cools.
💡 Chef's Tips
For the smoothest texture, sift your Shiro powder through a fine-mesh sieve before adding it to the pot. Always sauté your onions dry first; this is the secret to authentic Ethiopian flavor depth. If the stew becomes too thick, whisk in a little more hot water; if too thin, simmer uncovered for a few extra minutes. If you cannot find pre-mixed Shiro powder, you can use plain roasted chickpea flour and double the Berbere and garlic amounts. Be patient with the simmering—undercooked Shiro has a grainy mouthfeel and a bitter aftertaste.
🍽️ Serving Suggestions
Serve warm on a large piece of Injera (Ethiopian sourdough flatbread) for an authentic experience. Pair with 'Gomen' (simmered collard greens) to balance the richness of the Shiro. Add a side of 'Ayib' (Ethiopian cottage cheese) or a dairy-free almond-based yogurt to cool the palate. Serve alongside a fresh Ethiopian tomato salad (Timatim Selata) for a bright, acidic contrast. Enjoy with a glass of Tej (Ethiopian honey wine) or a robust black tea.