Shiro Wat

ሽሮ ወጥ · Shiro Wot

Ingredients9

• shiro powder (spiced chickpea flour)150 g
• yellow onion1
• garlic3 cloves
• fresh ginger1 tbsp
• berbere spice blend1 tbsp
• niter kibbeh or vegetable oil60 ml
• tomato1
• water500 ml
• salt1 tsp

Method

1. Finely chop the onion, mince the garlic and ginger, and chop the tomato.
2. Warm the oil in a pot over medium heat and cook the onion until soft and lightly golden, about 8 minutes.
3. Stir in the garlic, ginger, tomato, and berbere and cook until the mixture thickens and the oil separates slightly.
4. Sprinkle in the shiro powder while stirring so it does not clump, then gradually add the water.
5. Simmer, stirring often, until the stew is smooth, thick, and creamy, about 15 to 20 minutes.
6. Season with salt, loosen with a splash of water if it is too stiff, and serve hot with injera.