breakfast

Ethiopian Shiro Wot with Injera

Name: Ethiopian Shiro Wot with Injera
Ingredients: 1 cup (100 g) Chickpea flour; 3 tbsp (45 g) Ghee (clarified butter); 1/2 medium (75 g) Red onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ginger, grated; 1 tbsp (7 g) Berbere spice blend; 2 cups (473 ml) Water; 1/2 tsp Salt; 2 pieces (approx. 100 g) Injera (for serving)

Nutrition

798

kcal

Calories

Protein

99.6

Carbs

Fat

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Ingredients(9)

Chickpea flour1 cup (100 g)

Ghee (clarified butter)3 tbsp (45 g)

Red onion, finely chopped1/2 medium (75 g)

Garlic, minced2 cloves (6 g)

Ginger, grated1 tsp (2 g)

Berbere spice blend1 tbsp (7 g)

Water2 cups (473 ml)

Salt1/2 tsp

Injera (for serving)2 pieces (approx. 100 g)

Instructions

Prepare the Shiro Wot base: In a large pot or Dutch oven, melt the ghee over medium heat. Add the finely chopped red onion and sauté until softened and translucent, about 5–7 minutes.

Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

Stir in the berbere spice blend and cook for 1–2 minutes, allowing the spices to bloom in the hot ghee and release their aromas.

Gradually whisk in the chickpea flour, ensuring no lumps form. Cook for 2–3 minutes, stirring constantly, to lightly toast the flour.

Slowly add the water, about 1/2 cup at a time, whisking continuously to create a smooth, thick stew. Bring the mixture to a simmer.

Reduce the heat to low, cover the pot, and let the shiro wot simmer gently for at least 30–45 minutes, stirring occasionally to prevent sticking. The stew will thicken considerably and the flavors will meld.

Season the shiro wot with salt to taste. If the stew becomes too thick, you can add a little more hot water to reach your desired consistency.

Serve hot, traditionally spooned onto a piece of injera (Ethiopian sourdough flatbread). Use the injera to scoop up the shiro wot.