Ethiopian Spicy Peas Powder Stew Yeater Shiro Wot Recipes

ETHIOPIAN SPICY PEAS POWDER STEW (YEATER SHIRO WOT)

Steps:

• Sauté the onion with oil, adding gradually half cup of water (5 to 10 minutes).
• Add the chili powder and stir for five minutes; Add 1 cup of water, leave it boil;.
• To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth and add one cup of water; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well; Stir continuously; and cook in a lower heat for at least 20-25 minutes; If more water is needed, add hot water.
• Add false cardamom and cook for 2 minutes;.
• Add black pepper and salt to taste and cook until it simmers very well.
• Serve it cold or warm with Injera, pita bread or any bread. with sour cream as a side dish.
• P.S. If needed, you may add 2 tablespoons of purified butter (Nitir Kebe) instead of the oil.
• * You will find these spices in Ethiopian or Indian shops/groceries.

ETHIOPIAN SPICY CHICKPEAS STEW (YESHINBRA SHIRO WOT)

Steps:

• Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes.
• Add one cup of water and boil.
• To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes.
• Add to stew, false cardamom, black pepper and salt; cook until simmers.
• Serve it cold or warm with Injera, pita bread.
• Keep it in the fridge.
• P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
• (b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.
• * You will find these spices in Ethiopian or Indian shops/groceries.

SHIRO (GROUND-CHICKPEA STEW)

Steps:

• Prepare the spice mix: Place cinnamon, coriander, fenugreek, peppercorns, cardamom and allspice in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and spices are lightly toasted, 2 to 3 minutes. Let cool.
• Transfer the mixture to a clean coffee grinder, add the chiles and onion flakes, and grind to a fine powder (or use a mortar and pestle). Transfer the ground spices to a fine-mesh sieve set over a bowl, and sift. Regrind whatever large pieces remain in the sieve, and add them to the bowl with the ground spices. Add the paprika, ginger and nutmeg. Whisk well to combine, and transfer the mixture to an airtight jar. (Makes about 1/2 cup.)
• Prepare the shiro: Place the onion and garlic in a food processor, and pulse until very finely minced, stopping periodically to scrape down the sides of the bowl with a rubber spatula to ensure even chopping. Set aside.
• Set a large Dutch oven or similar pot over medium-low heat. When the pot is warm, add oil, onion purée, 2 tablespoons berbere and a large pinch of salt. Stir to combine, then cover pot, and let aromatics cook gently while you prepare tomatoes.
• Place tomatoes in the food processor, and pulse until puréed. Add to onion mixture, and increase heat to high. When mixture boils, reduce heat to low, and whisk in chickpea flour. The mixture will be quite thick, like peanut butter. While stirring, slowly pour in 2 cups water in a thin stream to loosen the mixture. Keep stirring until the mixture becomes smooth and integrated.
• Increase heat to medium-high to bring shiro to a boil, then reduce heat to low, and simmer for about 5 minutes to cook off the raw taste of the chickpea flour and integrate all the flavors. Stir in the jalapeños and season to taste with salt.
• Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)