Shiro
A silky stew made from ground chickpea or broad bean flour simmered with onions, garlic and berbere. It is a comfort food of Ethiopia and Eritrea and a favorite of vegetarians.
Where it comes from
Shiro is a cherished everyday dish in Ethiopia and Eritrea, cooked in homes and sold in restaurants alike. It is served over injera and can be made quickly from pantry ingredients.
Explore the cuisine of Ethiopia, Eritrea.
Recipe
Make Shiro at home
Ingredients
- 1 cup shiro powder (ground chickpea flour with spices)
- 1 large onion, finely chopped
- 3 garlic cloves
- 2 tbsp vegetable oil or niter kibbeh
- 1 tbsp berbere
- 1 tbsp tomato paste
- 3 cups water
- 1 tsp salt
- 1 small tomato, chopped
- 1 green chili (optional)
How it's made
- Saute the onion in a dry pot for 5 minutes, then add the oil and garlic.
- Stir in the berbere and tomato paste and cook 2 minutes.
- Add the chopped tomato and a splash of water and cook until soft.
- Whisk the shiro powder with 3 cups of cold water to avoid lumps, then pour into the pot.
- Simmer on low heat, stirring often, for 15-20 minutes until thick and smooth.
- Season with salt and serve hot over injera.
Variations
- Shiro tegamino: thick and served in a hot clay pot.
- Shiro with minced meat: for a heartier version.
Cook’s tip: Whisk the flour into cold water first; adding it directly to the hot pot makes lumps.
Related dishes
InjeraBreads · Ethiopia
Doro watMain dishes · Ethiopia
DalMain dishes · India
HummusSnacks and dips · Lebanon
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.