This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! Ethiopia is heaven for vegetarians (and meat eaters alike!) but this dish is a great way to get started making Ethiopian or Eritrean food at home. You won’t regret it, I promise!
Variations & Substitutions
Shiro powder. If you live near an Ethiopian or Eritrean neighborhood, you can actually just buy shiro powder off the shelf. This is a great alternative to making at home if you want to make it even easier! Ethiopian basil. Shiro powder can be quite complex at times, depending on how much effort you want to put into it. The ingredients I’ve listed above form the basis, but I’ve also seen Ethiopian basil (a variant native to East Africa, also called holy basil) used. Berbere powder. One other variation that is commonly seen is folks who prefer to use a combination of paprika, red chili powder, and coriander powder. So if you don’t have berbere, you can use this combination!
📖 How to make shiro wat
Gradually add the Shiro powder mixture while stirring to avoid lumps. This helps achieve a smooth consistency. If the stew thickens too much, slowly add water until you reach the desired consistency.
🍴Storage and reheating suggestions
Shiro can be stored in the fridge for four to five days, but it’s best eaten fresh. If you plan to make ahead and reheat, I suggest using a stovetop method versus the microwave. This helps preserve flavor better! To make Shiro powder, you’ll need - chickpea flour, berbere spice blend, garlic powder, ground cardamom, and cumin powder. For the aromatics, you’ll need olive oil, onions, tomato paste, minced garlic and salt. Easy, peasy!
🍴 More delicious African recipes
If you liked this, check out these veggie-forward African recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
