Shiro wat, sometimes shiro wet, is a traditional Ethiopian Jewish pea stew.
½ cup chopped onion
¼ cup oil
2 spoons butter (optional)
4 spoon berberei (a spice mix with red pepper powder)
4 spoon shiro powder (made from different cereals and beans, typically split green peas)
2½ cups water
Take a medium-size cooking pan, add the onion and cook for 1 or 2 minutes.
Add the oil, and after 1 minute add berberei, then cook it for 4 or 5 minutes (use water if it tries to stick on the pan, and stir regularly).
Add 2½ cups of water.
When the water boils, add the shiro carefully stirring it in the pan; it should not make lumps. Then cook it for 5 minutes, stirring it regularly.
Finally, add salt and the butter, and after 2 or 3 minutes remove it from the heat.
It can be served hot or cold with injera.
Notes, tips and variations
Shiro powder can be bought from Ethiopian grocers. Alternatively, split green peas can be used. Just extend the simmering period until the peas are tender and fall apart.
By Recipe Safari