Shiro Wot Recipe

Sauté onions

Heat a medium saucepan over medium heat and add 1 tablespoon of niter kibbeh. When melted and shimmering, add the finely chopped onion. Sauté, stirring frequently, until the onion is soft and translucent, about 6–8 minutes. If the onions begin to stick, lower the heat and add a splash of water.

Add garlic and ginger

Add the minced garlic and ginger to the pan and cook for 1–2 minutes until fragrant, stirring so they don't brown.

Add spices and tomato paste

Stir in 2 tablespoons berbere and 2 tablespoons tomato paste. Cook, stirring constantly, for 1–2 minutes so the tomato paste and spices bloom in the fat. Add another tablespoon of niter kibbeh if the mixture looks dry.

Taste a small pinch of the spiced onion mixture. Adjust heat by adding a little more berbere if you want more heat; berbere blend varies, so add gradually.

Combine shiro powder and water

In a separate bowl, whisk together 1 cup shiro powder and 3 cups water until smooth and lump-free. This slurry prevents clumps when it hits the hot pan.

Simmer the mixture

Pour the shiro slurry into the saucepan with the sautéed aromatics and spices. Stir constantly over medium heat to combine. Bring to a gentle simmer. The mixture will thicken quickly; keep stirring to avoid lumps and to prevent sticking.

If the stew becomes too thick, gradually add up to 1/2 cup additional water to reach a creamy, spoonable consistency typical for shiro (thicker than soup but not a solid paste).

Cook until done

Lower the heat to medium-low and simmer, stirring frequently, for 10–12 minutes so the raw chickpea flavor cooks out and the stew develops a deep, integrated flavor. If necessary, add small splashes of water during cooking to maintain desired consistency.

Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon lemon juice. Taste and adjust seasoning: add more salt, lemon, or berbere to preference.

Swirl in the remaining 1 tablespoon of niter kibbeh for gloss and richness. If you like, finish with chopped fresh cilantro.

Spoon the shiro into a shallow bowl or onto injera. Drizzle with a little extra niter kibbeh or olive oil if desired. Serve hot with injera, rice, or bread.