Cookbook:Shiro Wat (Ethiopian Pea Stew)

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Shiro Wat (Ethiopian Pea Stew)
CategoryStew recipes

Cookbook | Ingredients | Recipes | Cuisine of Ethiopia

Shiro wat, sometimes called shiro wet, is a traditional Ethiopian pea stew.


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  1. Heat a medium-size skillet, add the onion, and cook for 1–2 minutes.
  2. Add the oil, and after 1 minute add berberei. Cook it for 4–5 minutes, stirring regularly and adding a dash of water if it tries to stick on the pan.
  3. Add the water.
  4. 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.
  5. Finally, add salt and the butter, and after 2–3 minutes, remove it from the heat.
  6. Served hot or cold with injera.

Notes, tips, and variations

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  • 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.