Monday, November 28, 2011

Monday's Menu - Shiro

Shiro Wat is definitely my kid's favorite Ethiopian menu item.  It's fairly easy to make, but requires a trip to an ethnic market as Shiro (a dark yellow crushed bean/chickpeas) cannot generally be found in regular grocery stores.

Shiro Wat
1/2 cup oil
1/2 large onion, chopped very fine
4 cloves garlic, minced fine
1/2 cup water
1/2 tsp tumeric

Cook above ingredients over medium heat until garlic and onions are tender.  Then, add ...

3 cups water (bring to boil), add
1 cup shiro.  Stir well, mash shiro against the side of the pot until it is mixed well (mush out all lumps)

Cover, slowly boil for ten minutes.  Salt to taste (quite a bit - 1-2 tsp?).  Serve with injera.

When I've had Shiro in Ethiopia, it had berbere added and was more red in color (versus my dark brown-yellow) and it was spicy.  My Ethiopian friends taught me to make it without the berbere, and my kids prefer this way as they are fairly big wimps when it comes to spice.  I like it both ways.

Semi-Feral Mama - I hope this is the recipe you were asking me to post because next week it's crock pot Sega (beef) Wat, and I know you won't be interested in that one! 



  1. I am loving the Monday recipes.  My lucky friends will soon become guinea pigs.  Are you going to share your magical injera recipe??

  2. Kimberly - I would be happy to share my injera recipe, though it's anything but magical.  It does involve a lot of steps though, and I think it will take me a while to write it up.  Videos might be helpful too, and I cannot stand the sound of my voice on video.  Hmmm.  What a dilemma. 

  3. Thank you so much for sharing this!  I totally going to make it, we love Ethiopian food (well, 5 out of 6 of us do, any way!)!