Entree: Ethiopia – Harar – ሺሮ ወጥ ➤ Shiro Wot (Thick Ethiopian stew made from powdered legumes and spices, served as a rich, spicy dip or main over injera)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (8 g) berbere spice mix
- 1/3 cup (40 g) shiro powder (roasted chickpea or broad bean flour)
- 1 tbsp (16 g) tomato paste (optional)
- 2 cups (480 ml) water or low-sodium vegetable/chicken broth, plus more to adjust consistency
- 1 tsp (6 g) fine salt, or to taste
- Freshly ground black pepper, to taste
- Injera or flatbread, for serving

Instructions

1. Heat the niter kibbeh in a medium saucepan over medium heat until shimmering. Add the chopped onion and sauté gently until soft and translucent, about 8–10 minutes.
2. Add the minced garlic and ginger and cook 1–2 minutes until fragrant. Stir in the berbere and cook 30–60 seconds to bloom the spices.
3. Add the tomato paste (if using) and cook 1 minute, then sprinkle in the shiro powder and stir to coat all aromatics, forming a thick paste.
4. Slowly whisk in 2 cups (480 ml) water or broth, smoothing any lumps. Bring to a gentle simmer, reduce heat to low, and cook, stirring occasionally, until thick and velvety, about 10–15 minutes.
5. If the stew is too thick, add hot water, 2–4 tbsp (30–60 ml) at a time, until you reach a spoonable but not watery consistency. Adjust salt and pepper to taste.
6. For a richer finish, swirl in 1 tsp (5 ml) additional niter kibbeh before serving. Serve hot in a communal bowl with injera for tearing and scooping.