Shiro Wat (Ethiopian Pea Stew)
Shiro wat, sometimes called shiro wet, is a traditional Ethiopian pea stew.
½ cup chopped onion
¼ cup oil
4 spoons berberei (a spice mix with red pepper powder)
2½ cups water
4 spoons shiro powder (made from different cereals and beans, typically split green peas)
Salt, to taste
2 spoons butter (optional)
Heat a medium-size skillet, add the onion, and cook for 1–2 minutes.
1–2 minutes
Add the oil, and after 1 minute add berberei. Cook it for 4–5 minutes, stirring regularly and adding a dash of water if it tries to stick on the pan.
1 minute
Add the 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.
5 minutes
Finally, add salt and the butter, and after 2–3 minutes, remove it from the heat.
2–3 minutes
Served hot or cold with injera.
- •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.