Shiro Wat

As promised, here is a recipe for Shiro Wat, slightly modified from one that can be found at the website of http://fooddownunder.com. This is served on injera, usually along with several other ‘wats’ (stews).

Shiro Wat

1-1/2 cups shiro powder * (see below for source)
3 cups water
1 cup red or yellow onions, diced very fine. (I actually like to use my food precessor to puree them. My kids like them better that way.)
1/2 cup oil (the original recipe called for more, believe it or not, but 1/2 cup is PLENTY rich for 6-8 people, I think!)

1/2 tsp garlic
salt to taste
bebere ** (see below)

Fry onions with oil in pan on medium heat until slightly brown. Add water carefully and let it boil. Sprinkle Shiro a little at a time, stirring with a wire whisk to prevent lumps. Add spices and cook until sauce is smooth and thick. if it gets too thick to stir, you may need to add a dab more water. if it is too thin, try adding a few tablespoons more of shiro powder.

Remove from heat. Shiro Wet can be served hot or cold. If you wish to serve it hot heat slowly over a small flame.
This recipe serves 6-8 people. If you have some left over, it is fine to serve it again in a day or two–zap it in the microwave to warm it. But you may need to add a bit of water to thin it down the second time around, as it tends to thicken as it sits.
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*Shiro Powder can be bought at EthiopianSpices.com, among other places on the internet.

** If your shiro powder is Mit’n Shiro, that is, shiro powder with berbere already added, no additional berbere will be needed. If your shiro powder is the pale variety, with no spice added yet, you will need to add berbereto taste. Keep in mind that Ethiopian people traditionally eat their shiro very spicy.

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