Ethiopian
Shiro Wat
A smooth Ethiopian chickpea stew simmered with berbere, garlic, and niter kibbeh until glossy and fragrant. It is traditionally served warm with injera, often with a fresh green chile tucked on top.
Watch it madeሁሉ ሐበሻ Everything Habesha · 8:10
Ingredients
- Shiro powder1/2 cup
- Yellow onion, very finely minced1 medium
- Niter kibbeh or neutral oil2 tbsp
- Berbere1 tbsp
- Garlic, minced2 cloves
- Fresh ginger, minced1 tsp
- Water2 1/2 cups
- Fine salt3/4 tsp, or to taste
- Kariya or jalapeño chile1 small
- Injera, for serving2 pieces
Method
- Place the minced onion in a dry heavy saucepan over medium heat and cook, stirring often, until softened, fragrant, and lightly golden, about 6 to 8 minutes.
- Add the niter kibbeh or oil and cook the onion for 2 minutes, stirring until glossy.
- Stir in the berbere and cook gently for 30 to 45 seconds, adding a splash of water if it begins to stick or darken too quickly.
- Add the garlic and ginger and cook for 1 minute until aromatic.
- Pour in 2 cups of the water, add the salt, and bring to a steady simmer.
- Reduce the heat to medium-low and gradually whisk in the shiro powder a little at a time so it dissolves smoothly without lumps.
- Simmer for 10 to 12 minutes, stirring frequently, until the stew thickens to a pourable, silky consistency.
- Add the remaining 1/2 cup water as needed to loosen the shiro, then simmer 2 minutes more and adjust the salt.
- Make a small slit in the chile, place it in the stew, cover, and let it steam off the heat for 3 minutes.
- Serve the shiro wat hot in a shallow bowl or ladled over injera, with extra injera alongside.
Common questions
Can I substitute the niter kibbeh or oil in shiro wat?
Yes. Neutral oil works well and keeps the flavor cleaner. If you want some of niter kibbeh’s richness, use half oil and half butter. Avoid strongly flavored oils like olive oil, which can overpower the berbere and shiro.
How do I avoid lumps when adding the shiro powder?
Whisk the shiro in gradually over low to medium-low heat, adding it in small handfuls rather than all at once. Keep stirring as you go, and thin the stew with a little water if it starts to thicken too fast.
How long should shiro wat simmer for the best texture?
After adding the shiro, simmer about 10 to 12 minutes, stirring frequently, then 2 minutes more after adjusting with water. It should be silky and pourable, not paste-like. If it gets too thick, loosen it with warm water.
What are the most common mistakes when making shiro wat?
The biggest mistakes are burning the berbere, adding shiro too quickly, and not stirring enough, which causes scorching on the bottom. Also avoid making it too thick too early; shiro continues to thicken as it cooks and cools.
How should I store and serve leftover shiro wat?
Store cooled shiro wat in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water, since it thickens when chilled. Serve hot with injera, and the chile can be placed on top or alongside.