Wat is the Ethiopian name for stew and “Shiro Wat” is a purée-style stew made from chickpea flour. It’s a common traditional meal that is served at special occasions and celebrations.
GF, V, VG
- 2 red onions, finely diced
- 2 tomatoes, grated
- ½ tsp salt
- 2 cups shiro flour (see recipe below)
- 2½ cups water
- Shiro Flour:
- 2 cups roasted chickpea
- 3 tsp onion powder
- 3 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp dried holy basil flowers
- 4 pieces rue dried seeds
- ¼ tsp ground fenugreek
- ½ tsp ground turmeric
- 3 tsp paprika
- 1 tsp chilli powder
- Salt & pepper
- Heat saucepan pot over medium heat and sauté onions without oil until translucent. Add tomatoes and cook until soft.
- Make shiro flour by placing all ingredients except paprika, chilli powder and salt into large frying pan and dry roast until aromatic. Place all ingredients into blender and blend to flour. Store in airtight container and use as needed.
- Add 2 cups shiro flour to dish and stir. Add water and stir.
- Simmer for 20–30 mins or until consistency of thick gravy.
- Serve with injera.
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