Entree: Eritrea – ሺሮ ➤ Shiro (Thick, spiced chickpea-flour stew traditionally eaten with injera)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 cup (120 g) shiro powder (chickpea or broad bean flour)
- 3 cups (720 ml) water or light vegetable stock
- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or unsalted butter
- 1 medium onion, finely chopped, about 5 oz (150 g)
- 2 garlic cloves, minced (about 6 g)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) berbere spice blend
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) neutral oil if not using niter kibbeh
- 4 pieces injera for serving (optional)

Instructions

1. Heat niter kibbeh or oil in a medium saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes.
2. Stir in minced garlic and berbere; cook 1 minute until fragrant, then add tomato paste and cook another 1–2 minutes to deepen the flavor.
3. Reduce heat to low and whisk shiro powder into 1 cup (240 ml) of the water to make a smooth slurry. Pour remaining 2 cups (480 ml) water or stock into the pan, then slowly stir in the shiro slurry to avoid lumps.
4. Simmer gently, stirring frequently, until the mixture thickens and becomes velvety, 10–15 minutes. Add additional water a little at a time if it becomes too thick.
5. Season with salt, adjust berbere to taste, and serve hot on a plate with injera for scooping.