Shiro Wat - Ethiopian Pea Stew

Shiro Wat - Ethiopian Pea Stew Recipe

Region / culture: Ethiopia | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 2-4

Introduction

Shiro Wat is a traditional Ethiopian dish that is made from powdered peas and spices. It is a flavorful and hearty stew that is perfect for a comforting meal.

History

Shiro Wat has been a staple dish in Ethiopian cuisine for centuries. It is a popular dish that is enjoyed by many Ethiopians and is often served during special occasions and holidays.

Ingredients

0.5 cup of Mit'in Shiro (refer to Recipe)
2 cups of water
0.5 cup of chopped red onions
3 tbsp of oil
salt to taste

How to prepare

Begin by frying onions with oil in a pan until they turn brown. Next, add water and bring it to a boil. Gradually sprinkle Mit'in Shiro, stirring continuously to prevent the formation of lumps. Add the spices and continue cooking until the sauce becomes smooth and thick, which should take approximately 25 minutes. Once done, remove the pan from the heat. Shiro Wet can be served hot. If you prefer it hot, reheat it slowly over a small flame.
This recipe is suitable for 2-4 servings.
NOTES: Shiro Wat is a staple dish. It is made from powdered peas.
In Ethiopia, every household keeps a supply of powdered, spiced, hot ground peas known as Mit'in Shiro. It can be purchased from an Ethiopian grocery store or made from scratch. Ensure to buy Mit'in Shiro that includes the hot pepper and spices. If you follow this recipe, your family will also have a large supply of Mit'in Shiro.

Variations

You can add vegetables such as carrots, potatoes, or spinach to the stew for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to continuously stir the mixture when adding the Mit'in Shiro to prevent lumps from forming.

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

- For a richer flavor, you can add some garlic and ginger to the dish.

Serving Suggestions

Shiro Wat is traditionally served with injera, a type of Ethiopian flatbread. You can also serve it with rice or couscous.

Cooking Techniques

The key to making a delicious Shiro Wat is to cook the mixture slowly and continuously stir to prevent lumps from forming.

Ingredient Substitutions

If you cannot find Mit'in Shiro, you can substitute it with chickpea flour or lentil flour.

Make Ahead Tips

You can make a large batch of Shiro Wat and store it in the refrigerator for up to 3 days. Reheat it slowly over a low flame before serving.

Presentation Ideas

Serve Shiro Wat in a traditional Ethiopian clay pot for an authentic touch. Garnish with fresh herbs or a dollop of yogurt.

Pairing Recommendations

Shiro Wat pairs well with a side of salad or pickled vegetables. You can also serve it with a side of yogurt or sour cream.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly over a low flame before serving.

Nutrition Information

Calories per serving

Each serving of Shiro Wat contains around 200 calories.

Carbohydrates

Shiro Wat is a rich source of carbohydrates, with approximately 20 grams per serving.

Fats

This dish contains about 10 grams of fats per serving.

Proteins

Shiro Wat is a good source of proteins, with approximately 5 grams per serving.

Vitamins and minerals

This dish is packed with vitamins and minerals, including iron, calcium, and vitamin C.

Alergens

This recipe may contain allergens such as peas and spices. Be sure to check for any allergies before consuming.

Summary

Shiro Wat is a nutritious dish that is high in carbohydrates, proteins, and essential vitamins and minerals.

Summary

Shiro Wat is a delicious and nutritious Ethiopian dish that is perfect for a comforting meal. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Shiro Wat, an Ethiopian pea stew that has become a favorite in my kitchen. It was during my travels through Africa in the 1970s when I stumbled upon a bustling street market in Addis Ababa. The air was filled with the enticing aromas of spices and herbs, and I couldn't resist stopping at a small food stall to see what was cooking.

The woman behind the stall was a warm and welcoming presence, with a smile that lit up her entire face. She was busy stirring a large pot of bubbling stew, and the rich, earthy scent that wafted from the pot drew me in like a moth to a flame. I watched in fascination as she added a handful of bright red berbere spice blend to the pot, giving the stew a fiery kick that made my mouth water.

Curiosity got the better of me, and I struck up a conversation with the woman. She introduced herself as Alem, a talented cook who had been making traditional Ethiopian dishes for as long as she could remember. I told her about my love for cooking and my passion for learning new recipes, and she graciously invited me to watch as she prepared her signature dish – Shiro Wat.

As I stood by her side, Alem explained each step of the process in detail, from toasting the chickpea flour to blending the spicy berbere paste. She shared her secrets for achieving the perfect balance of flavors, emphasizing the importance of patience and attention to detail. I was mesmerized by her skill and expertise, and I knew that I had stumbled upon a culinary gem that I couldn't wait to bring home with me.

After hours of careful preparation, the stew was finally ready, and Alem ladled generous portions into bowls for us to enjoy. The first spoonful was a revelation – the creamy texture of the peas, the bold flavors of the spices, and the underlying heat of the berbere all combined to create a dish that was unlike anything I had ever tasted before. I savored each bite, feeling grateful for the opportunity to learn from such a talented cook.

As I bid farewell to Alem and left the bustling market behind, I knew that I had found a recipe that would become a staple in my own kitchen. Over the years, I have continued to perfect my version of Shiro Wat, adding my own twists and tweaks to make it uniquely my own. Each time I make it, I am transported back to that bustling street market in Addis Ababa, and I am grateful for the chance encounter that introduced me to this delicious dish.

Now, whenever I prepare Shiro Wat for my family and friends, I share the story of how I learned the recipe from Alem, passing on not just the flavors of the dish but also the memories and experiences that make it so special. Cooking, for me, has always been about more than just following a set of instructions – it's about connecting with others, sharing stories, and creating something beautiful and delicious to be enjoyed together.

And so, as I stir the pot of bubbling stew on my own stove, I can't help but smile, knowing that the recipe for Shiro Wat has brought me closer to a world of flavors and experiences that I never would have discovered otherwise. It's a reminder that food has the power to bring us together, to bridge cultures and generations, and to create lasting memories that will be cherished for years to come. And for that, I am truly grateful.