Entree: Ethiopia – Sidama – ሺሮ ወጥ ➤ Shiro Wat (Thick, spiced Ethiopian stew made from powdered chickpeas or broad beans cooked with berbere and niter kibbeh)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (120 g) shiro powder (fine chickpea and/or broad bean flour) (such as chickpea flour)
- 3 cups (720 ml) water or low-sodium vegetable broth
- 2 tbsp (30 ml) niter kibbeh (spiced clarified butter) or 2 tbsp (30 ml) unsalted butter as substitute
- 1 large onion, finely chopped (about 8 oz (225 g))
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1–2 tbsp (15–30 g) berbere spice blend, to taste
- 1/2 tsp (3 g) ground turmeric (optional, for color)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1 tbsp (15 ml) lemon juice, fresh
- 1/4 cup (60 ml) neutral oil (for sautéing)
- Fresh cilantro or parsley for garnish (optional)
- Injera for serving (no measurement)

Show original ingredient measurements

- 1 cup (120 g) shiro powder (fine chickpea and/or broad bean flour) (such as chickpea flour)
- 3 cups (720 ml) water or low-sodium vegetable broth
- 2 tbsp (30 ml) niter kibbeh (spiced clarified butter) or 2 tbsp (30 ml) unsalted butter as substitute
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1–2 tbsp (15–30 g) berbere spice blend, to taste
- 1/2 tsp (3 g) ground turmeric (optional, for color)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1 tbsp (15 ml) lemon juice, fresh
- 1/4 cup (60 ml) neutral oil (for sautéing)
- Fresh cilantro or parsley for garnish (optional)
- Injera for serving (no measurement)

Instructions

1. Heat 1/4 cup (60 ml) neutral oil in a medium saucepan over medium heat. Add the chopped onion and sauté until very soft and beginning to caramelize, 10–12 minutes.
2. Stir in 2 tbsp (30 ml) niter kibbeh, the minced garlic, and 1 tbsp (15 g) tomato paste. Cook 1–2 minutes until fragrant.
3. Add 1–2 tbsp (15–30 g) berbere and 1/2 tsp (3 g) turmeric if using; cook, stirring, about 1 minute to bloom the spices.
4. Whisk together 1 cup (120 g) shiro powder with 3 cups (720 ml) water or broth in a bowl until smooth, then slowly pour into the saucepan, stirring constantly to avoid lumps.
5. Bring the mixture to a gentle simmer, reduce heat to low, and cook, stirring frequently, until thick and creamy, 10–15 minutes. Add additional water a tablespoon at a time if it becomes too thick — consistency should be like a thick porridge.
6. Season with 1/2 tsp (3 g) kosher salt and 1 tbsp (15 ml) lemon juice. Taste and adjust berbere or salt as needed.
7. Remove from heat and let rest for 2 minutes. Transfer to a shallow communal dish, smooth the surface, and garnish with a drizzle of niter kibbeh and chopped cilantro or parsley if desired.
8. Serve hot with injera for tearing and scooping.