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The Hirshon Ethiopian Shiro Wot – ሽሮ ወጥ

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • ½ cup oil
  • ½ cup Shouro Mitten ሸሮ ምጥን – spicy legume blend (strongly preferred!) or just use chickpea flour
  • 2 medium onions, pureed
  • 1 roma tomato, pureed
  • 4 cloves of garlic, chopped
  • 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) (strongly preferred) or use ghee with a blend of your favorite herbs and spices in it!
  • 2 to 2 ½ cups of water
  • 3 tablespoons berbere (በርበሬ) spice (use less or none of this depending on how spicy you like your shiro!)
  • 1 teaspoon garlic powder
  • ¼ teaspoon sugar
  • Salt, to taste
  • 1 jalapeño, chopped (optional)


  1. Bring a heavy bottom stockpot to medium heat. Add pureed onions to the dry pan, and saute until they become dry and start to take on color – about 4-5 minutes. Add the oil and berbere spice. Sauté for 1-2 minutes until fragrant.
  2. Next add tomato and chopped garlic. Sauté for 2-3 minutes more.
  3. Now start whisking in about half of the chickpea flour. Gradually start to add about 1 cup of water. Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner.
  4. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.
  5. Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.
  6. Garnish with jalapeño, if desired.
  7. Serve with fresh injera.
  • Category: Recipes


  • Calories: 374.3 kcal
  • Sugar: 4.3 g
  • Sodium: 588.35 mg
  • Fat: 34.49 g
  • Saturated Fat: 6.08 g
  • Trans Fat: 0.11 g
  • Carbohydrates: 14.21 g
  • Fiber: 2.5 g
  • Protein: 3.65 g
  • Cholesterol: 16.38 mg
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