Shimbra Asa Wot Recipe

Get ready to embark on a culinary journey to Ethiopia with a dish that’s as intriguing as it is delicious: Shimbera Asa Wot. This unique stew, whose name playfully translates to “chickpea fish,” is a testament to Ethiopian culinary ingenuity, offering a rich, savory experience that remarkably mimics the texture of fish, all without a single piece of seafood. It’s a personal favorite for its comforting depth of flavor and the delightful surprise it delivers to anyone who tries it.

Key Information

• Prep time: 30 minutes
• Cook time: 40 minutes
• Total time: 1 hour 10 minutes
• Yield: 6 servings
• Serving size: 300g
• Diet: Vegan
• Cuisine: Ethiopian
• Category: Main Dishes

Ingredient Highlights

• Shiro Mitten: A spiced chickpea flour, is the star, forming the “fish” pieces that give this dish its name and unique texture. If you can’t find pre-spiced Shiro Mitten, you can often find plain chickpea flour and blend your own spices like ginger, garlic, and a touch of fenugreek.
• Berbere: The iconic Ethiopian spice blend, provides the vibrant color and complex heat that defines so many Ethiopian stews. Its rich, earthy, and subtly fiery notes are irreplaceable, but if you’re in a pinch, a blend of paprika, cayenne, ginger, and allspice can offer a distant echo.
• Korerima (Ethiopian Cardamom): Adds a distinctive, aromatic warmth that elevates the entire dish. It has a more smoky, camphor-like flavor than green cardamom; if unavailable, a small amount of black cardamom or even a tiny pinch of regular green cardamom can be used, though the flavor profile will shift slightly.

Equipment Needed

You won’t need much specialized equipment for this recipe, but a few items will make the process smoother. A mid-sized mixing bowl is essential for preparing the Shiro Mitten dough. Cookie scooping tools (or even just two spoons) are incredibly helpful for portioning and shaping the “fish” pieces evenly, ensuring they cook consistently. A baking sheet is needed for baking the Shiro Mitten pieces until golden. Finally, a mid-sized pot with a heavy bottom is ideal for simmering the wot (stew), allowing for even heat distribution and preventing sticking as the flavors meld.

Step-by-Step Overview

1. Creating Shimbera Asa Wot is a two-part process: first, preparing the unique chickpea “fish” pieces, and then building the rich, aromatic wot (stew) they simmer in.
2. You’ll begin by transforming the Shiro Mitten into its “fish” form. In a bowl, combine the spiced chickpea flour with a bit of oil and salt. The key here is to gradually add water, mixing gently until you achieve a smooth, pliable dough. Think of it like a thick pancake batter, but firm enough to hold its shape.
3. Once your dough is ready, use a cookie scoop or your hands to portion it onto a baking sheet. This is where the “fish” magic happens – you can mold them into small, elongated fish-like shapes, or simply small, flattened ovals. Don’t worry too much about perfection; the rustic charm is part of the appeal! These go into the oven for about 25 minutes, baking until they turn a beautiful golden brown. This baking step is crucial as it sets their shape and gives them a slightly firm exterior before they hit the sauce.
4. While your Shiro Mitten “fish” are baking, you’ll start building the foundation of your wot. The process begins with slowly cooking down thinly chopped red onions in a pot with small additions of water. This technique, common in Ethiopian cooking, is called “dry sautéing” and helps the onions become incredibly soft and sweet without browning too quickly. Patience is key here; you want them to be truly golden and almost melt into the sauce.
5. Once the onions are perfectly tender, it’s time to introduce the vibrant spices: Berbere, ginger, and black cumin. Stir these in thoroughly, allowing their aromas to bloom. Then, you’ll add a generous amount of oil and continue cooking and stirring for about 15 minutes. This step, known as “kibe-making” (though we’re using oil here), helps to deepen the flavors and create a rich, glossy base for the stew.
6. After this, more water is added, and the mixture continues to cook and stir for another 15 minutes, allowing the flavors to fully meld and the sauce to thicken slightly.
7. Finally, the baked Shiro Mitten “fish” pieces are gently added to the simmering sauce. They will absorb the incredible flavors of the wot as they continue to cook for an additional 20 minutes, until the stew reaches a beautiful, thick simmer.
8. Just before serving, you’ll stir in the final aromatic touches: black pepper, Korerima, and a final adjustment of salt. Give it a gentle stir, remove from heat, and let it rest for a few minutes. This resting period allows the flavors to settle and the “fish” pieces to fully absorb the sauce.

Storage & Reheating Tips

Shimbera Asa Wot tastes even better the next day as the flavors deepen and meld. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much. Stir occasionally until heated through. Avoid microwaving if possible, as it can sometimes alter the texture of the Shiro Mitten pieces.

Variations & Substitutions

While this recipe is fantastic as is, there are a few ways to tweak it. For an extra layer of flavor, you could add a handful of chopped fresh garlic along with the ginger. If you prefer a less spicy wot, you can reduce the amount of Berbere, or use a milder version. For a richer, more traditional flavor, you could substitute some of the vegetable oil with Niter Kibbeh (Ethiopian spiced clarified butter), though this would make the dish non-vegan. You could also experiment with adding other vegetables like finely diced carrots or potatoes during the onion cooking stage for added bulk and nutrition.

FAQs

A Taste of Tradition and Ingenuity

Shimbera Asa Wot holds a special place in Ethiopian cuisine, particularly during fasting seasons when meat and dairy are abstained from. It’s a brilliant example of how Ethiopian cooks transform humble ingredients into something truly extraordinary, satisfying the palate with its rich flavors and comforting texture. The ingenuity of creating a “fish” dish without any actual fish is a testament to the creativity and resourcefulness embedded in the culture. Every time I make it, I’m reminded of the warmth and hospitality of Ethiopian homes, where delicious, wholesome food is always at the heart of gatherings.

Print