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Shero Wat

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Description Edit

Ethiopian (Amhari) dry peas bowl

Ingredients Edit

Directions Edit

  1. Soak the peas in tap water for 20 minutes.
  2. Peel the onions and cut into small cubes.
  3. Peel and mash the garlic.
  4. Heat the oil in a pan and sauté the onion and garlic until golden.
  5. Add the ginger, pepper and salt and 2 cups water.
  6. Stir well, cover and bring to boil.
  7. When the water boil, add the peas and the rest of the water and cook 40 minutes on a medium-low flame.
  8. Serve hot.

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