Dinner · 30 min · ethiopian

Shiro Wat

This is the kind of Ethiopian dinner you’ll make on repeat — shiro powder and red onion, 30 minutes, big payoff. Each serving lands at 300 calories with 14g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 cups Shiro powder
• 1 Red onion
• 2 tbsp Berbere
• 1/4 cup Niter kibbeh
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Tomato paste
• 4 cups Vegetable stock
• 1 tsp Salt

Steps

1. Whisk the shiro powder with a cup of cold stock into a smooth slurry. Lumps now mean lumps later — whisk thoroughly.
2. Soften the minced onion in niter kibbeh (or oil) 8 minutes until golden. Add the berbere, garlic, and ginger; cook 2 minutes.
3. Stir in the tomato paste, then pour in the shiro slurry and remaining stock, whisking constantly.
4. Simmer 15 minutes, stirring often, until thick, creamy, and bubbling gently like porridge. It will thicken more as it stands.
5. Taste for salt and heat. Serve on injera with a drizzle of spiced oil — fasting-day food that nobody suffers through.

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