Shero Wat

Shiro Wat Recipe - Traditional Ethiopian Vegetarian Dish

Region / culture: Ethiopia | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegetarian diet

Introduction

Shiro Wat is a traditional Ethiopian dish made with dry green peas and a flavorful blend of spices. This hearty stew is a staple in Ethiopian cuisine and is often served with injera, a sourdough flatbread. In this article, we will explore the history of the recipe, cooking tips and tricks, and nutrition information for Shiro Wat.

History

Shiro Wat has been a popular dish in Ethiopia for centuries. It is believed to have originated in the northern region of the country and has since spread throughout the country and beyond. The dish is often served during special occasions and celebrations, as well as on a daily basis in many Ethiopian households.

Ingredients

500 g dry green peas
3 large onions
0.5 cup oil
1 head garlic
0.5 tsp ground ginger
0.5 tsp black pepper
1 tsp salt
3 cups water

How to prepare

Soak the peas in tap water for 20 minutes.
Peel the onions and cut them into small cubes.
Peel and mash the garlic.
Heat the oil in a pan and sauté the onion and garlic until golden.
Add the ginger, pepper, salt, and 2 cups of water.
Stir well, cover, and bring to a boil.
Once the water boils, add the peas and the remaining water, and cook for 40 minutes over medium-low heat.
Serve hot.

Variations

Add chopped tomatoes or bell peppers for a pop of color and flavor.
Use different spices such as cumin, turmeric, or paprika to customize the dish to your taste preferences.
Add cooked chicken or beef for a heartier version of Shiro Wat.

Cooking Tips & Tricks

Soaking the peas before cooking helps to soften them and reduce the cooking time.

- Sautéing the onions and garlic until golden adds depth of flavor to the dish.

- Adjust the amount of spices to suit your taste preferences.

- Serve Shiro Wat hot for the best flavor and texture.

Serving Suggestions

Serve Shiro Wat hot with injera, a sourdough flatbread that is commonly eaten in Ethiopia. You can also serve it with rice or couscous for a different twist on this traditional dish.

Cooking Techniques

The key to making delicious Shiro Wat is to sauté the onions and garlic until golden, and to cook the peas until they are soft and tender. Be sure to stir the dish occasionally to prevent sticking and burning.

Ingredient Substitutions

If you don't have dry green peas, you can use lentils or chickpeas as a substitute. You can also use vegetable broth instead of water for added flavor.

Make Ahead Tips

Shiro Wat can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the dish on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish Shiro Wat with fresh cilantro or parsley for a pop of color and freshness. You can also serve it in a traditional Ethiopian serving dish for an authentic touch.

Pairing Recommendations

Shiro Wat pairs well with other Ethiopian dishes such as Doro Wat (spicy chicken stew) and Atkilt Wat (spiced cabbage and carrots). You can also serve it with a side of salad or steamed vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftover Shiro Wat in an airtight container in the refrigerator for up to 3 days. Reheat the dish on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

One serving of Shiro Wat contains approximately 300 calories. This dish is relatively low in calories, making it a healthy option for a satisfying meal.

Carbohydrates

One serving of Shiro Wat contains approximately 30 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for overall health.

Fats

One serving of Shiro Wat contains approximately 15 grams of fat. Fats are important for providing energy, supporting cell growth, and aiding in the absorption of certain vitamins.

Proteins

One serving of Shiro Wat contains approximately 10 grams of protein. Protein is essential for building and repairing tissues in the body, as well as supporting immune function.

Vitamins and minerals

Shiro Wat is a good source of vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. These nutrients are important for overall health and well-being.

Alergens

Shiro Wat does not contain any common allergens such as nuts, dairy, or gluten. However, if you have specific food allergies, be sure to check the ingredients carefully before preparing this dish.

Summary

Shiro Wat is a nutritious and flavorful dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy option for a satisfying meal that can be enjoyed on its own or with other Ethiopian dishes.

Summary

Shiro Wat is a delicious and nutritious Ethiopian dish made with dry green peas and a flavorful blend of spices. This hearty stew is a staple in Ethiopian cuisine and is often served with injera. With its rich history and bold flavors, Shiro Wat is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Shero Wat. It was a hot and sunny day in the bustling market of Addis Ababa, Ethiopia. I had just finished haggling with a vendor over some fresh produce when I heard a group of women chatting excitedly nearby. Intrigued, I made my way over to them to see what all the fuss was about.

As I got closer, I saw that they were gathered around an elderly woman who was holding court, regaling them with stories of her culinary adventures. She spoke with such passion and enthusiasm that I couldn't help but be drawn in. I stood there, mesmerized, as she described how she had traveled all over Ethiopia, learning different recipes and techniques from various regions.

One recipe, in particular, caught my attention – Shero Wat. The elderly woman spoke of how it was a traditional Ethiopian dish made with ground chickpeas and a flavorful blend of spices. She described how it was a staple in many Ethiopian households and was often enjoyed with injera, a spongy flatbread.

In that moment, I knew I had to learn how to make Shero Wat. I approached the elderly woman and asked her if she would be willing to teach me her recipe. To my delight, she agreed, and we spent the rest of the afternoon in her humble kitchen, surrounded by the intoxicating aromas of spices and herbs.

She showed me how to toast the chickpea flour until it was fragrant and golden brown, imparting a rich nuttiness to the dish. She demonstrated how to make the berbere spice blend, a fiery mixture of chili peppers, garlic, ginger, and a host of other spices that would give the Shero Wat its signature heat and complexity.

As we cooked together, the elderly woman shared stories of her own grandmother, who had passed down the recipe to her many years ago. She spoke of how cooking was not just about nourishing the body, but also about preserving tradition and passing on a piece of oneself to future generations.

By the time the Shero Wat was ready, I felt as though I had been transported to a different time and place. The flavors were bold and intense, with layers of heat and spice that danced on my tongue. I knew that I had stumbled upon a treasure, a recipe that would become a beloved part of my own culinary repertoire.

Since that fateful day in the market, I have made Shero Wat countless times, each batch a tribute to the elderly woman who so generously shared her knowledge with me. I have tweaked the recipe here and there, adding my own twist to suit my taste, but the essence of the dish remains the same – a celebration of Ethiopian flavors and traditions.

As I sit here now, reflecting on that serendipitous encounter, I am grateful for the gift of the Shero Wat recipe. It is a reminder of the power of food to connect us to our past, to nourish not just our bodies but also our souls. And so, I continue to cook and share this dish with others, passing on the legacy of the elderly woman who opened my eyes to the beauty of Ethiopian cuisine.