Shiro

Name: Shiro
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Eritrea
Ingredients: 1.5 cups shiro powder (spiced chickpea flour); 1 onion, finely chopped; 3 cloves garlic, minced; 1 tomato, chopped; 1 tbsp berbere; 3 tbsp vegetable oil; 4 cups water; Salt, to taste

6 servings10 min prep25 min cookEasy Eritrea

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The Story Behind It

The Tale of Shiro

Shiro, a stew made from ground chickpea or broad bean flour, is a staple across the Horn of Africa, especially valued in Eritrea and Ethiopia as an affordable, protein-rich, often vegan dish suited to the many fasting days observed by Orthodox Christian communities in the region. It's typically eaten scooped up with injera.

Ingredients

Scale:· 6 servings

1.5 cups shiro powder (spiced chickpea flour)
1 onion, finely chopped
3 cloves garlic, minced
1 tomato, chopped
1 tbsp berbere
3 tbsp vegetable oil
4 cups water
Salt, to taste

Instructions

1Saute the onion in oil until soft and golden.
2Add the garlic and tomato, and cook until broken down.
3Stir in the berbere.
4Whisk the shiro powder into the water until smooth, then pour into the pot.
5Whisk continuously over medium heat to prevent lumps.
6Simmer 15-20 minutes until thickened into a smooth stew.
7Season with salt and serve with injera.

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