Entree: Ethiopia – Gurage – ሺሮ ወጥ ➤ Shiro Wot (Thick Ethiopian stew of powdered chickpeas seasoned with berbere and spiced clarified butter, served with injera)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 23 min

Total 38 min

Ingredients

- 1 cup (200 g) shiro flour or finely ground chickpea/besan flour (shiro mix)
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or regular clarified butter if unavailable
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (18 g) berbere spice blend, adjust to taste
- 1 tbsp (15 g) tomato paste (optional, for a slightly tangy note)
- 2–2 1/2 cups (480–600 ml) warm water or low-sodium vegetable broth, divided
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- Injera for serving
- Lemon wedges for serving (optional)
- Fresh chopped cilantro or parsley for garnish (optional)
Optional quick niter kibbeh (if you don't have prepared niter kibbeh):
- 6 tbsp (85 g) unsalted butter
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (1 g) ground cardamom
- 1/4 tsp (1 g) ground fenugreek
- 1 small clove garlic, smashed

Instructions

1. If making quick niter kibbeh: melt the butter in a small saucepan over low heat, add turmeric, cardamom, fenugreek, and smashed garlic, simmer very gently 5–8 minutes to infuse, then strain and set aside. Otherwise use prepared niter kibbeh.
2. In a medium pot, heat 3 tbsp (45 ml) niter kibbeh over medium heat. Add the chopped onion and cook, stirring, until soft and lightly browned, about 8–10 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the berbere and tomato paste (if using) and cook 1 minute to bloom the spices. Slowly whisk in 1 cup (240 ml) warm water or broth to create a smooth base.
4. In a bowl, mix the shiro flour with 1/2 cup (120 ml) warm water to form a loose slurry with no lumps. Gradually pour the slurry into the pot while stirring constantly to prevent lumps.
5. Add the remaining 1/2–1 cup (120–240 ml) warm water or broth as needed to reach a thick, creamy stew consistency. Simmer gently, stirring frequently, for 10–15 minutes until the shiro is fully cooked and glossy. Add salt and pepper to taste; adjust berbere if you want more heat.
6. Serve hot in a shallow communal platter or individual bowls, garnish with chopped cilantro if desired, and accompany with injera for tearing and scooping. Provide lemon wedges to brighten the stew at the table.