Entree: Ethiopia – Tigray – ሺሮ ➤ Shiro (Thick, spiced stew made from ground chickpea or broad bean flour, typically eaten with injera)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

- 1 cup (120 g) shiro powder (ground chickpea or broad bean flour)
- 3 tbsp (45 ml) niter kibbeh or clarified butter (or unsalted butter)
- 1 medium onion, finely chopped, approx. 1 cup (150 g)
- 3 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) berbere spice blend
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) water, plus more as needed
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 small tomato, diced (optional), approx. 1/2 cup (80 g)
- 1 tbsp (15 ml) lemon juice or to taste (optional)
- Fresh chopped cilantro or mitmita for garnish (optional)

Instructions

1. Heat a medium saucepan over medium heat and add the niter kibbeh (or butter). When melted, add the chopped onion and sauté until soft and translucent, 6–8 minutes.
2. Add the minced garlic and berbere; cook, stirring constantly, 1 minute until fragrant. If using diced tomato, add now and cook 2–3 minutes until softened.
3. Stir in the tomato paste and cook 1 minute. Reduce heat to low.
4. In a small bowl, whisk the shiro powder with 1/2 cup (120 ml) of the water to form a smooth slurry with no lumps.
5. Gradually add the slurry to the pan, stirring constantly, then add the remaining 1 1/2 cups (360 ml) water. Stir continuously to prevent lumps.
6. Simmer gently for 8–12 minutes, stirring often, until the stew thickens to a creamy consistency. Add more water if it becomes too thick.
7. Season with salt, black pepper, and lemon juice if using. Adjust berbere or salt to taste.
8. Serve hot, garnished with chopped cilantro or a pinch of mitmita, alongside injera, flatbread, or rice.