Shero Wat
(Dry Peas Bowl) Recipe

Origin: Ethiopia Period: Traditional

Ingredients

500g dried green peas
3 large onions, finely chopped
120ml oil
1 head garlic, peeled and crushed
½ ground ginger
¼ black pepper
1 tsp salt
750ml water

Shero Wat
(Dry Peas Bowl) Preparation:

Method:

Sort through the peas then leave to soak in tap water for 30 minutes. Rinse under running water in a sieve then drain. Heat the oil in a large pan and fry the onion and garlic until golden. Add half the water along with the garlic, ginger, pepper and salt. Stir to mix then add the remaining water. Bring to the boil then add the lentils. Lower to a simmer, cover and cook for about 40 minutes (or until the peas are soft). Serve hot.

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Welcome to the Celtnet Recipes Page for Dry Peas Bowl

Shero Wat(Dry Peas Bowl) Recipe

Origin: Ethiopia Period: Traditional

Ingredients

Shero Wat(Dry Peas Bowl) Preparation:

Method:

Recipes

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Fish Course

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Accompaniments to Main Courses