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Ethiopian Shiro Wat

Adapted from Epicurious
4.5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins


  • ½ cup oil
  • ½ cup chickpea flour
  • 2 medium onions pureed
  • 1 roma tomato pureed
  • 4 cloves of garlic chopped
  • 2 tablespoons niter kibbeh Ethiopian spiced clarified butter
  • 2 to 2 ½ cups of water
  • 3 tablespoons berbere spice
  • 1 teaspoon garlic powder
  • ¼ teaspoon sugar
  • Salt to taste
  • 1 jalepeno chopped (optional)


  • Bring a heavy bottom stockpot to medium heat. Add pureed onions to the dry pan, and saute until they become dry and start to take on color- about 4-5 minutes. Add the oil and berbere spice. Saute for 1-2 minutes until fragrant.
  • Next add tomato and chopped garlic. Saute for 2-3 minutes more.
  • Now start whisking in about half of the chickpea flour. Gradually start to add about 1 cup of water. Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner.
  • Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.
  • Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.
  • Garnish with jalepeno, if desired.
  • Serve with fresh injera.