Last modified on 7 June 2007, at 00:18

Cookbook:Shiro Wat

Cookbook | Ingredients | Recipes | Cuisine of Ethiopia

Shiro wat, sometimes shiro wet, is a traditional Ethiopian Jewish pea stew.

IngredientsEdit

ProcedureEdit

  1. Take a medium-size cooking pan, add the onion and cook for 1 or 2 minutes.
  2. Add the oil, and after 1 minute add berberei, then cook it for 4 or five minutes (use water if it tries to stick on the pan, and stir regularly).
  3. Add 2½ cups of water.
  4. 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.
  5. Finally, add salt and the butter, and after 2 or 3 minute remove it from the heat.

It can be served hot or cold with injera.

Notes, tips and variationsEdit

  • Shiro powder can be bought from Ethiopian grocers.
  • Alternatively, split green peas can be used. Just extend the simmering period until the peas are tender and fall apart.