Let’s Cook – Shiro Wot

Shiro, also called Shiro Wat, or Tsebhi Shiro, is a stew served for either lunch or dinner, originated from Ethiopia and Eritrea

Ingredients:

• 1 Onion 
• 2 Tomatoes diced
• 3 cups of water
• 3-4 tbsp olive oil
• 1/2 Cup of ABLT Mitten Shiro flour 
• 2-7 cloves of garlic 
• 1 tbs of Salt (Optional)
• Black peppers as needed
• Injera Bread

Instructions:

1. In a large stock pot, cook the onions on medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent.
2. Add the oil and cook for a few more minutes. (If you would like additional flavor, add 1-2 tbs of berbere.)
   • If berbere is added, allow the ingredients to simmer together for several minutes (Berbere should always have plenty of time to cook before other ingredients are added )
3. Continue to sauté for another 2-3 minutes then add tomatoes
4. Cook for 4-5 minutes.  Add 1/2 of water and continue to simmer
5. Add Salt (optional)
6. Start adding a small portion of Mit’ten shiro flour at a time and while continuously stirring.
   • Shiro will start to becoming thicker
7. Let it cook for 15-20 minutes
8. Continuously adding a small amount of water, while stirring for 1-2 minutes or until desire shiro thickness.
   • With more cooking time, Shiro stew will continue to become thicker.  It’s always best to add a small amount of extra water and let it cook for additional 4-5 minutes.
9. Add the garlic and salt (as needed), stir well, and continue simmering until bubbles start appearing for 2-3 minutes.

Try it with our spices available for order!