Breakfast · Ethiopian · 15 min
Ethiopian Shiro Wot with Injera
- Calories
- 798
- Protein
- 29g
- Carbs
- 100g
- Fat
- 38g
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)
Method
- 01Prepare 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.
- 02Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 03Stir in the berbere spice blend and cook for 1–2 minutes, allowing the spices to bloom in the hot ghee and release their aromas.
- 04Gradually whisk in the chickpea flour, ensuring no lumps form. Cook for 2–3 minutes, stirring constantly, to lightly toast the flour.
- 05Slowly add the water, about 1/2 cup at a time, whisking continuously to create a smooth, thick stew. Bring the mixture to a simmer.
- 06Reduce 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.
- 07Season 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.
- 08Serve hot, traditionally spooned onto a piece of injera (Ethiopian sourdough flatbread). Use the injera to scoop up the shiro wot.
Cook it with the whole plan around it
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