Difference between revisions of "Shiro Wat"
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| − | + | | [[Cuisine of Ethiopia|Cuisine of Ethiopia]] | |
'''Shiro wat''', sometimes '''shiro wet''', is a traditional Ethiopian Jewish pea stew. | '''Shiro wat''', sometimes '''shiro wet''', is a traditional Ethiopian Jewish pea stew. | ||
==Ingredients== | ==Ingredients== | ||
| − | * ½ cup chopped [[ | + | * ½ cup chopped [[Onion|onion]] |
| − | * ¼ cup [[ | + | * ¼ cup [[Oil|oil]] |
| − | * 2 spoons [[ | + | * 2 spoons [[Butter|butter]] (optional) |
| − | * 4 spoon [[ | + | * 4 spoon [[Berbere|berberei]] (a spice mix with [[Chili Powder|red pepper powder]]) |
| − | * 4 spoon ''shiro powder'' (made from different cereals and beans, typically [[ | + | * 4 spoon ''shiro powder'' (made from different cereals and beans, typically [[Pea|split green peas]]) |
| − | * 2½ cups [[ | + | * 2½ cups [[Water|water]] |
==Procedure== | ==Procedure== | ||
| Line 18: | Line 18: | ||
# Finally, add salt and the butter, and after 2 or 3 minute remove it from the heat. | # Finally, add salt and the butter, and after 2 or 3 minute remove it from the heat. | ||
| − | It can be served hot or cold with [[ | + | It can be served hot or cold with [[Injera|injera]]. |
==Notes, tips and variations== | ==Notes, tips and variations== | ||
| Line 24: | Line 24: | ||
* Alternatively, split green peas can be used. Just extend the simmering period until the peas are tender and fall apart. | * Alternatively, split green peas can be used. Just extend the simmering period until the peas are tender and fall apart. | ||
| − | [[Category:Ethiopian | + | [[Category:Ethiopian cuisine]] |
| − | [[Category:Vegetarian | + | |
| − | [[Category:Gluten-free | + | [[Category:Vegetarian Recipes]] |
| − | [[Category:Low-GI | + | [[Category:Gluten-free Recipes]] |
| − | [[Category:Pea | + | [[Category:Low-GI Recipes]] |
| + | [[Category:Pea Recipes]] | ||
Latest revision as of 18:19, 9 May 2012
| Cuisine of Ethiopia
Shiro wat, sometimes shiro wet, is a traditional Ethiopian Jewish pea stew.
Ingredients
- ½ cup chopped onion
- ¼ cup oil
- 2 spoons butter (optional)
- 4 spoon berberei (a spice mix with red pepper powder)
- 4 spoon shiro powder (made from different cereals and beans, typically split green peas)
- 2½ cups water
Procedure
- Take a medium-size cooking pan, add the onion and cook for 1 or 2 minutes.
- Add the oil, and after 1 minute add berberei, then cook it for 4 or five minutes (use water if it tries to stick on the pan, and stir regularly).
- Add 2½ cups of water.
- 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.
- Finally, add salt and the butter, and after 2 or 3 minute remove it from the heat.
It can be 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.
