Shiro Wat (Ethiopian Pea Stew)
Shiro wat, sometimes called shiro wet, is a traditional Ethiopian pea stew.
Source and licence
"Shiro Wat (Ethiopian Pea Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Shiro_Wat_(Ethiopian_Pea_Stew), revision 4518682), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Shiro_Wat_(Ethiopian_Pea_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518682
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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)
Method
- Heat a medium-size skillet, add the onion, and cook for 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.
- 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.
- Finally, add salt and the butter, and after 2–3 minutes, remove it from the heat.
- Served hot or cold with injera.