Cookbook:Shiro Wat (Ethiopian Pea Stew)

Shiro Wat (Ethiopian Pea Stew)
CategoryStew recipes

Cookbook | Ingredients | Recipes | Cuisine of Ethiopia

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

Ingredients edit

Procedure edit

  1. Heat a medium-size skillet, add the onion, and cook for 1–2 minutes.
  2. 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.
  3. Add the 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 2–3 minutes, remove it from the heat.
  6. Served hot or cold with injera.

Notes, tips, and variations edit

  • 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.