EDITORIAL DRAFT · RECIPE

Shiro Wot

A smooth chickpea- or pulse-flour stew seasoned with aromatics and spices, commonly eaten with injera.

Time45 min
Yield4 servings
TraditionsEthiopian · Eritrean
Plan this dish →Food guide →
vegan-optionEthiopianEritrean
INGREDIENTS

What you need.

  • 1 cupshiro powder or finely milled chickpea flour
  • 1 large, finely choppedred onion
  • 3 clovesgarlic
  • 1 cuptomato or tomato puree
  • 1–2 tbspberbere
  • 3–4 cupswater
  • 2 tbspoil or niter kibbeh
  • to tastesalt
Ingredient amounts scaled to 1×. Cooking time and pan size may not scale linearly.
METHOD

How to make it.

  1. 1Cook onion slowly until soft and lightly browned.
  2. 2Add oil or niter kibbeh, garlic, tomato and berbere; cook until aromatic.
  3. 3Whisk shiro flour with cool water separately to reduce lumps.
  4. 4Slowly add the mixture while stirring constantly.
  5. 5Simmer until glossy, smooth and thick enough to coat injera; adjust salt and water.
VARIATION

Households differ.

Shiro blends and spice levels vary by producer, region and household.

FOOD CONTEXT

Learn before you cook.

Smooth, savory stew commonly prepared from chickpea or broad-bean flour.

Explore Shiro →
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Status: editorial-draft. Community review is required before treating this as a canonical/reference recipe.

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