East African

Shiro Wat

Name: Shiro Wat
Total time: 25 min
Yield: 4 servings
Cuisine: East African
Ingredients: 1/2 cup shiro powder (seasoned chickpea flour); 1 small onion (finely minced); 2 cloves garlic (minced); 2 tbsp niter kibbeh or vegetable oil; 2 cups water; 1 jalapeño (sliced; optional)

Velvety Ethiopian chickpea stew enriched with berbere and niter kibbeh, smooth and warmly spiced — a fasting-day favorite that's deeply comforting and satisfying.

25 minutes

Serves 4

Main

Contains common allergens

Wheat

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Instructions

6 steps

1
In a medium saucepan, heat the niter kibbeh or oil over medium heat.

2
Add the finely minced onion and sauté for 5-7 minutes until very soft and translucent. Add the minced garlic and cook for 1 more minute.
3
Gradually whisk in the shiro powder, toasting it slightly with the onions for 1-2 minutes.
4
Slowly pour in 2 cups of water while whisking continuously and vigorously to prevent any lumps from forming.
5
Reduce the heat to medium-low and simmer the mixture. It will start to pop and sputter. Let it cook for 10-15 minutes until it reaches a smooth, pudding-like consistency.
6
Garnish with sliced jalapeño and an extra dollop of spiced butter before serving.

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