Shiro
From Neil Johnson Chair of Trustees, Lalibela Trust
Shiro is a Wott which traditionally accompanies injera.
Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera. It is eaten with the fingers and in an intimate social group “fingers full” are offered to the open mouth of the person next to or near to you. This process is known as gursha – a sign of friendship, love, or hospitality. This cultural practice highlights the communal aspect of eating in Ethiopia, where sharing food is a way to bond and show affection.
The picture here shows various Wotts.
Ingredients
- 1 cup shiro powder (ground chickpeas, available in Ethiopian markets or online)
- 2 tablespoons vegetable oil or niter kibbeh (clarified butter)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 4 cups water or vegetable broth
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the Oil: In a pot, heat the vegetable oil over medium heat.
- Sauté Onions: Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and ginger and cook for another 2-3 minutes until fragrant.
- Add Spices: Mix in the ground cumin and turmeric, cooking for an additional minute to release the flavors.
- Add Water/Broth: Gradually pour in the water or vegetable broth, stirring to combine. Bring to a simmer.
- Incorporate Shiro Powder: Slowly whisk in the shiro powder to avoid lumps. Stir continuously as it thickens.
- Simmer: Reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally. If it becomes too thick, add more water or broth to reach your desired consistency.
- Season: Add salt to taste and adjust spices if necessary.
- Serve: Garnish with fresh cilantro if desired and serve hot with injera.





