📝 About This Recipe
Shiro Wot is the quintessential comfort food of Ethiopia, a smooth and savory stew made from sun-dried chickpea flour infused with a complex blend of spices. This vegan masterpiece relies on the slow caramelization of red onions and the fiery depth of Berbere to create a rich, nutty profile that is both humble and sophisticated. It is a staple during 'Tsom' (fasting periods), offering a deeply satisfying texture that is traditionally scooped up with tangy, fermented Injera flatbread.
🥗 Ingredients
The Aromatics
- 2 large Red Onions (very finely minced, almost to a paste)
- 4-5 cloves Garlic (minced)
- 1 inch Ginger (freshly grated)
- 1/2 cup Vegetable Oil (neutral oil like canola or sunflower)
The Spice Base
- 2-3 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 tablespoon Tomato Paste (optional, for color and acidity)
The Shiro Core
- 1 cup Shiro Powder (roasted chickpea flour blend (Mitten Shiro))
- 4 cups Water (warm or room temperature)
- 1 teaspoon Salt (or to taste)
The Finishing Touches
- 1-2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter (use vegan version for fasting))
- 2 pieces Serrano Chilies (slit lengthwise, for aroma)
👨🍳 Instructions
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1
Place the finely minced red onions in a dry heavy-bottomed pot or a traditional clay 'dist' over medium heat. Sauté the onions without oil for 5-7 minutes, stirring constantly to prevent burning, until they lose their moisture and turn translucent.
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2
Add the vegetable oil to the onions. Continue to sauté for another 10 minutes until the onions are golden brown and very soft.
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3
Stir in the minced garlic and grated ginger. Cook for 2-3 minutes until the raw aroma disappears and the kitchen smells fragrant.
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4
Add the Berbere spice blend and the tomato paste. Stir well and cook for 5 minutes, adding a splash of water if the mixture becomes too dry. This 'tekel' (base) should be dark red and aromatic.
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5
Slowly pour in 3 cups of water and bring the mixture to a gentle boil.
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6
This is the most critical step: slowly whisk in the Shiro powder. Use a whisk to add the powder in a steady stream, stirring vigorously to ensure there are no lumps.
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7
Once the powder is fully incorporated, the mixture will begin to thicken. Add the remaining 1 cup of water if the stew is too thick; it should have the consistency of a smooth, pourable gravy.
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8
Reduce the heat to low. Let the Shiro simmer gently for 20-25 minutes. You will see small bubbles popping on the surface (the 'volcano' effect).
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9
As it simmers, the oil will begin to separate and rise to the top. This is a sign that the Shiro is cooking through properly.
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10
Stir in the salt and the Niter Kibbeh (or vegan spiced oil). The spiced butter adds a final layer of glossy richness and authentic aroma.
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11
Add the slit serrano chilies during the last 5 minutes of cooking. They should soften slightly but not break apart, infusing the stew with a fresh pepper scent without adding excessive heat.
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12
Turn off the heat and let the Shiro sit for 5 minutes before serving. It will thicken further as it cools slightly.
💡 Chef's Tips
The secret to a great Shiro is 'dry sautéing' the onions first to remove moisture before adding oil. Always use a whisk when adding the Shiro powder to prevent stubborn lumps from forming. If you can't find 'Mitten Shiro' (which is pre-spiced), you can use plain roasted chickpea flour but increase the Berbere and garlic. Cooking time is your friend; a longer simmer on low heat results in a smoother, more developed flavor profile. For a traditional 'Shiro Tegabino' style, serve it in a hot clay pot so it continues to bubble at the table.
🍽️ Serving Suggestions
Serve hot on top of a large piece of fresh Injera (Ethiopian sourdough flatbread). Pair with 'Gomen' (braised collard greens) for a beautiful color and texture contrast. Accompany with 'Ayib' (Ethiopian fresh cheese) to cool down the spice of the Berbere. A side of simple tomato and onion salad (Timatim Selata) provides a refreshing acidic crunch. Enjoy with a glass of Tej (Ethiopian honey wine) or a strong cup of Ethiopian coffee after the meal.