World Cuisines

Shiro Wat

Ethiopia

Ethiopia's golden chickpea stew: shiro flour whisked into a berbere- and mitmita-spiced onion base until it bubbles like lava — the fasting-day hero.

What it is

Ethiopia's golden chickpea stew: shiro flour whisked into a berbere- and mitmita-spiced onion base until it bubbles like lava — the fasting-day hero. Ingredients: shiro (seasoned chickpea flour), onions, garlic, berbere spice, niter kibbeh (spiced clarified butter) or oil, tomato (optional), salt, water. Recipe: 1) Slowly sweat onions in fat until deep gold. 2) Add garlic and berbere; fry the spice. 3) Whisk in water, then rain in shiro flour, whisking to a smooth, thick lava. 4) Simmer until it burps and shines. Serve: over injera with a slit green chile on top; during fasts it is made with oil, not butter. Flavor: nutty, earthy, warming — chickpea comfort with a berbere glow. History: the everyday and fasting staple of Ethiopian Orthodox life, where some 200 fasting days a year made vegan wats a national art. See also: Misir Wat, Injera.

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