Shiro Wot

Name: Shiro Wot
Total time: 30 min
Yield: 4
Cuisine: Ethiopian
Ingredients: 150 g Shiro powder (ground chickpea or broad-bean flour); 1 large Onion, very finely chopped; 4 cloves Garlic, crushed; 2 tbsp Berbere; 3 tbsp Niter kibbeh or oil; 700 ml Water; 1 tsp Salt

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.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Ethiopian home kitchens · 🏺 Traditional · 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.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

AbyssiniaEats Hannah in Health Cookin’ It

⏱ 30 မိနစ်🍽 4 ယောက်စာ🔥 320 kcal🇪🇹 Ethiopia🌶️🌶️

ဟာလာအသားငါးလုံးဝမပါသက်သတ်လွတ်ဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

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.
Add the niter kibbeh and garlic and cook 2 minutes more, until fragrant.
Stir in the berbere and let it toast for 1 minute — it should darken and smell toasty, not scorched.
Pour in the water and bring to a simmer, then rain in the shiro powder while whisking hard so no lumps form.
Simmer 12–15 minutes on low, stirring often, until it thickens to a pourable porridge and no longer tastes raw.
Season with salt and serve hot on injera, still loose — it stiffens as it cools.

💡 အကြံပြုချက်များ

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.