Cookbook:Shiro Wat (Ethiopian Pea Stew)

| Cuisine of Ethiopia

Shiro wat, sometimes called shiro wet, is a traditional Ethiopian pea stew.

Ingredients

 * 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)

Procedure

 * 1) Heat a medium-size skillet, add the onion, and cook for 1–2 minutes.
 * 2) 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.
 * 3) Add the water.
 * 4) 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.
 * 5) Finally, add salt and the butter, and after 2–3 minutes, remove it from the heat.
 * 6) Served hot or cold with injera.

Notes, tips, and variations

 * Shiro powder can be bought from Ethiopian grocers.
 * Alternatively, split green peas can be used—just extend the simmering period until the peas are tender and fall apart.