Entree: Ethiopia – Amhara – ሺሮ ወጥ ➤ Shiro Wot (Thick spiced Ethiopian stew made from roasted chickpea or broad bean powder, often served with injera)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or unsalted butter
- 2 large onions, finely chopped, approx. 10 oz (280 g)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 g) berbere spice blend
- 1 tbsp (15 g) tomato paste
- 1 cup (120 g) shiro (roasted chickpea or broad bean flour) (such as roasted chickpea flour)
- 3 cups (720 ml) water or low-sodium vegetable broth
- 4 hard-boiled eggs, approx. 2 oz (55 g) each, peeled (optional traditional garnish)
- Kosher salt to taste
- Injera, for serving

Show original ingredient measurements

- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or unsalted butter
- 2 large onions, finely chopped, approx. 10 oz (280 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 g) berbere spice blend
- 1 tbsp (15 g) tomato paste
- 1 cup (120 g) shiro (roasted chickpea or broad bean flour) (such as roasted chickpea flour)
- 3 cups (720 ml) water or low-sodium vegetable broth
- 4 hard-boiled eggs, approx. 2 oz (55 g) each, peeled (optional traditional garnish)
- Kosher salt to taste
- Injera, for serving

Instructions

1. In a medium heavy-bottomed pot, heat the niter kibbeh over medium heat. Add the chopped onions and cook, stirring occasionally, until deeply browned and caramelized, about 20–25 minutes; this browning is essential for authentic flavor.
2. Add the minced garlic and ginger and cook 1–2 minutes until aromatic. Stir in the berbere and tomato paste and cook 1–2 minutes to bloom the spices.
3. In a separate bowl, whisk the shiro powder with 1 cup (240 ml) of the water or broth to make a smooth slurry and prevent lumps.
4. Slowly add the shiro slurry to the pot, then pour in the remaining 2 cups (480 ml) water or broth, stirring constantly. Reduce heat to low and simmer gently, stirring frequently, until the stew thickens and is smooth, about 10–15 minutes.
5. Taste and adjust salt and berbere level if desired. If using, nestle the peeled hard-boiled eggs into the simmering shiro and cook 5 minutes to warm them through.
6. Serve hot with injera for tearing and scooping the shiro.