Step-by-Step Guide for Ethiopian Shiro Wot Recipe

Ingredients

– 1 cup of finely ground chickpea powder (Shiro)
– 1 large onion, finely chopped
– 3 cloves of garlic, minced
– 2 medium-sized tomato, finely diced
– 1 tablespoon of tomato paste (optional)
– 2 tablespoons of olive oil (your choice of cooking oil)
– 2 tablespoons of niter kibbeh (Ethiopian spiced clarified butter, optional)
– 1 teaspoon of berbere spice (optional)
– Salt, to taste
– 3 cups of water
– Garnish with fresh jalapeño (optional)

Instructions

Step 1: Sauté the Onion and olive oil (your choice of cooking oil)

Step 2: Add the diced tomato and one tablespoon of tomato paste (optional) to the pot. Stir well. to combine everything together and add minced garlic. Cook for about 3-5 minutes to release. the flavors of the spices.

Step 3: Gradually Add Water

Step 4. Add the finely ground chickpea powder (Shiro) to the pot and mix well.

This will help the chickpea powder absorbs the flavors.

Step 5. Gradually pour boiled water into the pot while stirring continuously to prevent lumps from
forming.

Step 6: Simmer and Thicken

Reduce the heat to low and let the mixture simmer for about 30-40 minutes, stirring.
occasionally. The Shiro Wat should thicken and become smooth. Adjust the consistency with
additional water if needed.

Step 7: Garnish and Serve

Remove the pot from heat and let it cool slightly before serving. Garnish with fresh cilantro or
parsley if desired. Serve the Shiro Wat hot with injera (traditional Ethiopian flatbread) or rice. It
can also be enjoyed as a side dish with other Ethiopian dishes.