Shiro Wat (Ethiopian Pea Stew)

Shiro Wat (Ethiopian Pea Stew) — a stew recipe, 7 ingredients.

Stew

contains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

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)

Make it lactose-friendly

2 spoons butter (optional) → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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.

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