Shiro wat
Shiro wat is a smooth Ethiopian stew made from seasoned chickpea flour, onions and berbere. Constant whisking produces a silky, deeply spiced sauce suited to fasting meals.
写真: Temesgen Woldezion; edited by Merhawie Woldezion — w:en:File:Taita and shiro.jpg · CC BY-SA 2.5 · 出典
材料 & 作り方・手順
8 品目
歴史と由来
Shiro wat is a smooth Ethiopian stew made from seasoned chickpea flour, onions and berbere. Constant whisking produces a silky, deeply spiced sauce suited to fasting meals.
5 ステップ
Cook onions without oil over medium-low heat until soft and most moisture evaporates.
Add niter kibbeh, garlic, berbere and tomato paste and cook until fragrant.
Whisk shiro flour with 400 ml cool water into a lump-free slurry.
Whisk the slurry into the onion base, then add remaining water gradually.
Simmer for 20–25 minutes, stirring frequently, until glossy and cooked through.
Serve hot on injera with cooked greens and lentils.
この妥協なきクオリティをあなたの食卓で愉しむために、まずは特別な宴のご相談から始めましょう。
メニューの選定から当日の流れ、全体の雰囲気作りに至るまで、直接お話を伺うことが最も理想的な第一歩となります。