Though shiro wat is not technically fermented, I need to provide a few Ethiopian dishes to go with the injera recipe I posted last week. Shiro wat is my favourite Ethiopian dish.
It is also incredibly easy to make, so if you plan on experimenting with injera you should definitely make shiro wat to go with it! The easiest way to make shiro wat is to head down to your local Ethiopian grocer and buy shiro powder and add some onion and garlic. Unfortunately I couldn’t find shiro powder anywhere on the Island, so I just used chickpea flour. The flavour was still fairly similar to what I would get served in a restaurant, so it was a satisfying alternative.
- ½ cup oil
- ½ cup chickpea flour
- 2 medium onions, pureed
- 1 roma tomato, pureed
- 4 cloves of garlic, chopped
- 2 tablespoons butter
- 2 cups of water
- 3 tablespoons berbere spice (see notes for alternatives)
- Salt, to taste
- Saute pureed onions in a dry pot until they start to brown, about 4-5 minutes.
- Add the oil and berbere spice. Saute for another 1-2 minutes until the spices are fragrant.
- Add tomato and garlic, and saute for 2-3 minutes more.
- Whisk in the chickpea flour, fully coating in the oil, then gradually start to add the water, whisking constantly, like you were making a thickened sauce. Continue whisking until mixture is smooth.
- Heat until the mixture and simmer for 5-10 min.
- Finish with the butter and salt to taste, stirring until combined.
- Serve with fresh injera.
-Thank you to The Gourmet Gourmand for the recipe inspiration.
-We didn’t actually use berbere spice because we wanted to avoid the heat because we were serving this to several children. Instead my husband made a spice mix using this Epicurious recipe without any of the chiles. You could also replace it with a hot paprika, but it wouldn’t have the same depth of flavour.