Shiro Wot Recipe

Mitten Shiro Wot - Seasoned Chickpea Flour Stew

Prep Time: 5 Minutes  |   Cooking Time: 25-30 Minutes   | Serving: 6- 8 people


  • 1 Onion (Red or Yellow)
  • 2 Tomatoes diced
  • 3 cups of water
  • 3-4 tbsp olive oil
  • 1/2 Cup of Mitten Shiro flour (buy it here)
  • 2-7 cloves of garlic (3 recommended)
  • 1 tbs of Salt (Optional)
  • Black peppers as needed
  • Fassica's Injera bread (gluten free or regular)


  1. In a large stock pot, cook the onions on medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent.
  2. Add the oil and cook for a few more minutes. (If you would like additional flavor, add 1-2 tbs of berbere.)
    • If berbere is added, allow the ingredients to simmer together for several minutes (Berbere should always have plenty of time to cook before other ingredients are added )
  3. Continue to sauté for another 2-3 minutes then add tomatoes
  4. Cook for 4-5 minutes.  Add 1/2 of water and continue to simmer
  5. Add Salt (optional)
  6. Start adding a small portion of Mit'ten shiro flour at a time and while continuously stirring.
    • Shiro will start to becoming thicker
  7. Let it cook for 15-20 minutes
  8. Continuously adding a small amount of water, while stirring for 1-2 minutes or until desire shiro thickness.
    • With more cooking time, Shiro stew will continue to become thicker.  It's always best to add a small amount of extra water and let it cook for additional 4-5 minutes.
  9. Add the garlic and salt (as needed), stir well, and continue simmering until bubbles start appearing for 2-3 minutes.

NOTE: Shiro stew should now be ready.  Shiro is best served with salad or another Ethiopian dish such as Misir Wotor Atklit wot and eaten with 100% teff - gluten free injera.