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Shiro Wat (Ethiopian Pea Stew)
Shiro wat, sometimes called shiro wet, is a traditional Ethiopian pea stew.
Ingredients
ScaleNo serving count in the source — scale by factor
- onion, chopped1/2 cup
- oil1/4 cup
- berberei, spice mix with red pepper powder4 spoon
- water2 1/2 cup
- shiro powder, made from cereals and beans, typically split green peas4 spoon
- salt, to taste
- butter, optional2 spoon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat a medium-size skillet, add the onion, and cook for 1–2 minutes.
Add the oil, and after 1 minute add berberei. Cook it for 4–5 minutes, stirring regularly and adding a dash of water if it tries to stick on the pan.
Add the water.
When the water boils, add the shiro, carefully stirring it in the pan; it should not make lumps. Then cook it for 5 minutes, stirring it regularly.
Finally, add salt and the butter, and after 2–3 minutes, remove it from the heat.
Served hot or cold with injera.
