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Shiro wot — chickpea stew spooned onto injera with a fresh salad
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🇪🇹 EthiopianGambar: Temesgen Woldezion; edited by Merhawie W · CC BY-SA 2.5 ↗

Shiro Wot

Ground chickpea flour whisked into spiced onion and berbere until it thickens to a smooth, savoury stew — the fastest hot meal in the Ethiopian repertoire and the one most cooked at home.

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Resipi oleh Ethiopian home kitchens · 🏺 Tradisional · Everyday Ethiopian cooking — the injera table where stews are ladled straight onto the bread and everyone eats from one platter with their hands.

Ethiopian & Eritrean · everyday stew — An ownerless traditional dish, so no cook is credited. The cited article confirms shiro as a stew of powdered chickpeas or broad beans cooked with onion, garlic and spice, eaten across Ethiopia and Eritrea and central to fasting cooking. Quantities and method here are this book's own.

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Tonton cara membuatnya · 3 video

AbyssiniaEatsHannah in HealthCookin’ It
⏱ 30 min🍽 4 hidangan🔥 320 kcal🇪🇹 Ethiopia🌶️🌶️
HalalVeganVegetarianBebas glutenBebas tenusuBebas kacang

Langkah

  1. Cook the onion dry in the pan over medium heat for 6–8 minutes, stirring, before any fat goes in.

    💡 Dry-cooking the onion first is the Ethiopian way — it drives off water and sweetens it without frying.

  2. Add the niter kibbeh and garlic and cook 2 minutes more, until fragrant.

  3. Stir in the berbere and let it toast for 1 minute — it should darken and smell toasty, not scorched.

  4. Pour in the water and bring to a simmer, then rain in the shiro powder while whisking hard so no lumps form.

  5. Simmer 12–15 minutes on low, stirring often, until it thickens to a pourable porridge and no longer tastes raw.

  6. Season with salt and serve hot on injera, still loose — it stiffens as it cools.

💡 Petua

  • Lumps come from adding the powder to water that is off the boil, or too slowly. Whisk while you pour, not after.
  • Shiro is the everyday fasting dish — vegan by default, which is why it appears on every beyaynetu platter.
  • Leftovers set solid. Loosen with hot water over low heat, never in the microwave, which makes it grainy.

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