Shiro
“Thick Ethiopian stew made from ground chickpea or fava bean flour simmered with berbere spice, onions, and niter kibbeh.”
Chickpea
Onion
Garlic
Berbere
Ghee
TomatoWhere it comes from
Shiro is a fundamental dish in Ethiopian cuisine, made with ground chickpeas or fava beans and seasoned with berbere spice. This hearty stew is especially popular during fasting periods, reflecting the country's rich vegetarian traditions. A fascinating detail is that shiro can be prepared in various forms, from thick to thin, offering versatility in texture and flavor.
On the Palate
How it's made
6 steps · Show ↓30 min active
How it's made
6 steps · Show ↓- 15 min
In a medium saucepan, melt the ghee over medium heat. Add finely chopped onions, stirring until they are soft and golden, about 5 minutes.
- 22 min
Add minced garlic and a spoonful of berbere to the onions. Cook for an additional 2 minutes, allowing the spices to bloom and fill the kitchen with their aroma.
Watch outAvoid burning the garlic; it should remain golden and fragrant.
- 35 min
Stir in pureed tomato, cooking until the sauce thickens slightly, about 5 minutes. The tomato should lose its raw edge and integrate with the spices.
- 47 min
Add chickpea flour gradually, stirring constantly to avoid lumps. Slowly incorporate water until the mixture reaches a smooth, thick consistency resembling a creamy stew.
Watch outStir continuously to prevent lumps from forming; the mixture should be smooth.
- 510 min
Let the shiro simmer gently for 10 minutes, stirring occasionally. The flavors will meld, and the stew will thicken further.
- 61 min
Season with additional spices to taste and serve hot, accompanied by injera.
