Ethiopian Shiro Wat with Injera and Berbere

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 cup (120 g) shiro powder (roasted chickpea or broad bean flour)
• 3.5 cups (830 ml) cold water or low-sodium vegetable stock
• 1 medium yellow onion, finely minced
• 4 cloves garlic, finely minced
• 3 tbsp niter kibbeh (spiced clarified butter), plus 1 tbsp to finish
• 1–1.5 tbsp berbere (to heat preference)
• 2 tbsp tomato paste
• 1 tsp kosher salt, plus more to taste
• 4 large injera
• Mitmita, to taste (very spicy)

Do This

• 1) Warm 3 tbsp niter kibbeh in a saucepan over medium heat (1 minute). Add onion and a pinch of salt; cook until soft and golden, 8–10 minutes.
• 2) Stir in tomato paste; cook 2 minutes. Add berbere; bloom 30–45 seconds, stirring constantly.
• 3) Whisk shiro with cold water to make a smooth slurry (no lumps), 30–60 seconds.
• 4) Gradually pour slurry into the pot while whisking. Bring to a gentle simmer; cook 12–15 minutes, stirring often, until creamy and thick.
• 5) Stir in garlic and 1 tbsp niter kibbeh; simmer 2–3 minutes. Season with salt (and a squeeze of lemon if you like).
• 6) Warm injera at 250°F/120°C for 5 minutes or in a dry skillet, 1 minute per side. Ladle shiro wat over injera and finish with a light sprinkle of mitmita.

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Why You’ll Love This Recipe

• Velvety, deeply savory stew made with roasted chickpea or broad bean flour.
• Classic Ethiopian flavors from berbere and aromatic niter kibbeh.
• Weeknight-simple: pantry-friendly, one pot, under 45 minutes.
• Perfect with tangy injera and a pinch of fiery mitmita.

Grocery List

• Produce: 1 medium yellow onion, 1 small lemon (optional), fresh cilantro or parsley (optional), 4 cloves garlic, 1-inch piece ginger (for quick niter kibbeh, optional), 1 small shallot (optional for niter kibbeh)
• Dairy: Unsalted butter (for quick niter kibbeh; use plant-based butter for vegan)
• Pantry: Shiro powder (roasted chickpea or broad bean flour), berbere, mitmita, tomato paste, kosher salt, black pepper (optional), vegetable stock (optional), spices for niter kibbeh (turmeric, cardamom, fenugreek seeds, coriander seeds, cinnamon stick, bay leaf), injera

Full Ingredients

Shiro Wat (Stew)

• 3 tbsp niter kibbeh (spiced clarified butter), plus 1 tbsp to finish
• 1 medium yellow onion, finely minced (about 1 cup / 150 g)
• 2 tbsp tomato paste
• 1–1.5 tbsp berbere, to taste
• 1 cup (120 g) shiro powder (roasted chickpea or broad bean flour)
• 3.5 cups (830 ml) cold water or low-sodium vegetable stock
• 4 large garlic cloves, finely minced (about 15 g)
• 1 tsp kosher salt, plus more to taste
• Optional: 1–2 tsp fresh lemon juice, to brighten

Quick Niter Kibbeh (Small Batch, Optional if not using store-bought)

• 6 tbsp (85 g) unsalted butter or plant-based butter
• 2 garlic cloves, lightly smashed
• 1-inch piece fresh ginger, sliced (about 10 g)
• 1 small shallot or 1/4 small onion, sliced (about 30 g)
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom or 4 green cardamom pods, lightly crushed
• 1/2 tsp fenugreek seeds
• 1/2 tsp coriander seeds
• 1 small cinnamon stick
• 1 bay leaf

To Serve

• 4 large injera
• Mitmita, to taste (start with a light sprinkle; it is very hot)
• Fresh cilantro or parsley leaves, optional
• Lemon wedges, optional

Step-by-Step Instructions

Step 1: Make a quick niter kibbeh (if needed)

In a small saucepan over low heat, melt 6 tbsp butter. Add garlic, ginger, shallot, turmeric, cardamom, fenugreek, coriander, cinnamon, and bay leaf. Maintain low heat so the solids gently bubble but do not brown. Infuse for 12–15 minutes until aromatic. Strain through a fine sieve. You will use 3 tbsp for cooking and 1 tbsp to finish; refrigerate the rest for up to 2 weeks.

Step 2: Soften and sweeten the onions

In a medium, heavy-bottomed saucepan, warm 3 tbsp niter kibbeh over medium heat for 1 minute. Add the minced onion and a pinch of salt. Cook, stirring often, until the onion is soft, translucent, and lightly golden at the edges, 8–10 minutes. Stir in the tomato paste and cook 2 minutes to caramelize and deepen the flavor.

Step 3: Bloom the berbere

Add the berbere to the pot and stir constantly for 30–45 seconds. You want the spices fragrant and the color vivid, but do not let them scorch. If it starts to stick, reduce the heat.

Step 4: Whisk the shiro slurry

In a separate bowl or large measuring cup, whisk the shiro powder with the cold water (or stock) until completely smooth and lump-free, 30–60 seconds. Cold liquid prevents clumping.

Step 5: Cook to velvety thickness

Slowly pour the shiro slurry into the pot while whisking constantly. Bring to a gentle simmer, then reduce the heat to medium-low. Cook, stirring often to prevent sticking, until the stew is glossy and velvety, 12–15 minutes. If it becomes too thick, whisk in hot water a little at a time (2–4 tbsp) to reach a pourable, creamy consistency. Season with 1 tsp kosher salt (adjust to taste).

Step 6: Finish with garlic and butter

Stir in the minced garlic and the remaining 1 tbsp niter kibbeh. Simmer 2–3 minutes to soften the garlic while keeping its fresh aroma. Taste and adjust salt. For brightness, add 1–2 tsp lemon juice if desired. Turn off the heat and let the shiro rest 2 minutes; it will thicken slightly as it sits.

Step 7: Warm injera and serve

Warm injera on a baking sheet at 250°F/120°C for 5 minutes or in a dry skillet over medium-low heat, 1 minute per side, until supple. To serve, lay injera on plates, ladle the shiro wat into the center, and garnish with a conservative sprinkle of mitmita. Add fresh cilantro or parsley if you like. Eat by tearing pieces of injera to scoop up the stew.

Pro Tips

• Whisk shiro into cold liquid to avoid lumps, then pour slowly while whisking.
• Bloom the berbere briefly in fat to unlock its aroma; scorching turns it bitter.
• Shiro thickens as it cools. Keep a little hot water nearby to thin to your preferred texture.
• Garlic goes in at the end for a bright, fresh finish.
• Quality berbere varies. Start with 1 tbsp, then add more heat to taste.

Variations

• Vegan: Use plant-based butter or neutral oil to make the niter kibbeh-style infusion.
• Tomato-free: Skip tomato paste for a lighter, more traditional profile; add a splash of water if needed.
• Smoky: Stir in 1/4 tsp smoked paprika with the berbere for a subtle smoky note.

Storage & Make-Ahead

Refrigerate shiro wat in an airtight container for up to 4 days; reheat gently with a splash of water to loosen. Freeze for up to 3 months; thaw overnight in the fridge before reheating. Quick niter kibbeh keeps 2 weeks refrigerated or 3 months frozen. Injera is best fresh; store airtight at room temperature up to 24 hours or refrigerate up to 3 days, warming before serving.

Nutrition (per serving)

Approximate values including 1 injera and 4 tbsp niter kibbeh used total: 410 kcal; 12 g protein; 53 g carbohydrates; 16 g fat; 6 g saturated fat; 8 g fiber; 540 mg sodium. Values will vary with exact ingredients and injera size.