RCI-VG.004.1221.001
Shiro Wat
sometimes , is a traditional Ethiopian Jewish pea stew.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- ¼ cup
- spoons butter (optional)2 unit
- spoon berberei (a spice mix with red pepper powder)4 unit
- spoon shiro powder (made from different cereals and beans4 unittypically split green peas)
- 2½ cups
Method
1
Finely dice the onion and place it in a dry pot over medium heat, cooking without oil for 5-7 minutes while stirring frequently until softened and slightly golden.
7 minutes
2
Add the oil to the softened onions and continue to cook, stirring constantly, until the onions are deeply caramelized and the oil is infused with their flavor.
10 minutes
3
Gradually pour in a small amount of water, stirring to deglaze the pot and incorporate the caramelized onion fond into the base.
2 minutes
4
Slowly whisk in the shiro powder (chickpea or broad bean flour) a little at a time, adding water gradually to prevent lumps from forming.
5 minutes
5
Reduce the heat to low and allow the stew to simmer, stirring frequently to prevent scorching on the bottom of the pot.
15 minutes
6
Continue adding water in small increments to achieve a thick, smooth, porridge-like consistency, adjusting the amount to your preference.
5 minutes
7
Taste and adjust seasoning as needed, then remove from heat and allow the stew to rest briefly so the flavors meld together.
3 minutes
8
Serve the Shiro Wat hot directly from the pot, traditionally ladled onto injera flatbread and garnished with a drizzle of spiced oil if desired.