Description
Savory Shiro Wat is a traditional Ethiopian stew made from chickpea flour and a blend of aromatic spices such as berbere, cumin, and cardamom. This hearty and flavorful dish is slowly simmered with sautéed onions, garlic, and tomato paste to create a rich and comforting sauce. Perfect for a cozy meal, it pairs wonderfully with injera or rice.
Ingredients
Scale
Main Ingredients
- 1 cup Chickpea flour
- 2 tablespoons Berbere powder (essential for flavor)
- 1 teaspoon Ground cardamom (optional)
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder (for savory flavor)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Olive oil (for sautéing)
- 1 medium Onion (diced)
- 2 cloves Minced garlic (fresh)
- 2 tablespoons Tomato paste
- Water (quantity as needed for desired consistency)
Instructions
- Preparation: Gather all ingredients and measure out the spices and chickpea flour precisely to ensure balanced flavors.
- Heat the oil: In a pan, warm your olive oil over medium heat until it shimmers, preparing it for sautéing.
- Sauté the onion: Add the diced onion to the hot oil and gently cook until it becomes translucent, about 5 minutes, which develops the base flavor.
- Add the garlic: Stir in the minced garlic and cook for an additional minute to release its aromatic oils.
- Mix in the spices: Sprinkle in the chickpea flour, berbere powder, ground cardamom, cumin powder, garlic powder, and salt. Mix well to evenly coat the onions and garlic, forming the foundation of the stew.
- Add water gradually: Pour in water little by little while stirring continuously to avoid lumps and to reach your preferred stew consistency.
- Simmer with tomato paste: Stir in the tomato paste, then reduce heat and let the mixture simmer gently for about 20 minutes, allowing the flavors to meld and the sauce to thicken.
Notes
- Adjust salt and berbere powder according to your taste preference and spice tolerance.
- For a thicker stew, reduce the amount of water or simmer longer to evaporate excess liquid.
- Serve hot with traditional injera or plain steamed rice for a complete meal.
- Ground cardamom is optional but adds a unique aromatic depth to the stew.
