Shiro Wot
Traditional Ethiopian split-pea stew
A smooth and flavourful Ethiopian stew made from ground split peas, cooked with onion, garlic, ginger, olive oil, berbere and traditional spices. Served with injera.
Abyssinia Selo Restaurant · Adama, Ethiopia. Ask our team about the current price and included sides.
What’s on
this plate?
Shiro Wot, also written Shiro Wat, is a popular Ethiopian stew made from ground chickpeas or other pulses, depending on the recipe. It is cooked with spices and aromatics until smooth and rich. It is commonly enjoyed with injera. The exact ingredients and side dishes at Abyssinia Selo can be confirmed when ordering.
A closer look at each part
- Shiro
- The main stew A smooth, thick stew prepared from ground pulses and traditional Ethiopian spices. Its texture makes it easy to scoop with injera.
- Onion and garlic
- Flavour base Onion and garlic help build the savoury flavour of the stew.
- Ginger and spices
- Traditional seasoning Ginger and Ethiopian spices add aroma and depth. Berbere can add warmth and colour; ask about the spice level if you prefer mild food.
- Injera
- Served with the stew The soft, slightly tangy Ethiopian flatbread is used to scoop the shiro and enjoy each bite.
- Vegetable sides
- Ask what is included Vegetable sides may be available with the meal. Their availability and inclusion in the price should be confirmed with the restaurant.
Enjoy your
first bites
Tear a small piece of injera, scoop up some Shiro Wot and enjoy. You can try the stew on its own first, then combine it with any included vegetable sides.