Shiro Wat (Ethiopian Pea Stew)
Photo: Temesgen Woldezion; edited by Merhawie Woldezion, CC BY-SA 2.5
Shiro wat is a traditional Ethiopian stew built on shiro, a fine powder of ground split peas and other pulses or cereals. Cooking the berberei in oil first gives the pot a deep red, peppery base before the powder goes in. The whole dish takes only a few minutes of stirring once the spices are ready. It is eaten with injera, and it works equally well hot or cold.
Instructions
Heat a medium skillet and add the chopped onion. Cook it for 1 to 2 minutes.
Pour in the oil and wait about 1 minute, then stir in the berberei. Cook for 4 to 5 minutes, stirring regularly, and add a dash of water whenever the spice mix starts to stick to the pan.
Add the water and bring it to a boil.
Once the water is boiling, add the shiro powder a little at a time, stirring carefully so that no lumps form. Cook for 5 minutes, stirring regularly, until the stew has thickened.
Stir in salt to taste and the butter if you are using it. Cook for another 2 to 3 minutes, then take the pan off the heat.
Serve hot or cold with injera. If you use split green peas in place of shiro powder, simmer longer, until the peas are tender and fall apart.
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