Shiro Wat is perhaps the most widely consumed dish in Ethiopia, eaten daily by millions of people across all social classes and particularly important during fasting periods (tsom) when Ethiopian Orthodox Christians abstain from meat and animal products. Ethiopia has one of the most demanding fasting calendars in any religious tradition — up to 250 fasting days per year — and shiro is the great sustainer through these periods.

Shiro powder is a pre-spiced, roasted ground chickpea (or broad bean, or a blend) flour sold in every Ethiopian market. The spicing varies by region and manufacturer but always includes berbere, onion, garlic, and ginger. The resulting stew is intensely savory, smooth, thick, and deeply warming. Some cooks add whole garlic cloves or diced tomatoes to their shiro for added texture.

Shiro is associated with accessibility and everyday nourishment but is not considered a lesser dish — excellent shiro is a point of pride. It is particularly beloved eaten piping hot from the pan, scooped with injera, where its silky texture contrasts perfectly with the spongy bread. Shiro also keeps and reheats beautifully, thickening further as it sits.