A smooth, creamy stew made from roasted chickpea flour cooked with berbere, garlic, and tomatoes, the most common everyday Eritrean dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Sauté diced onions in oil over medium heat for fifteen minutes until deeply softened and golden brown.
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2
Add garlic, berbere, and tomato paste, cook for two minutes until fragrant and the paste darkens slightly.
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3
Gradually whisk in shiro powder with water to avoid lumps, stirring continuously for a smooth consistency.
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4
Simmer on low heat for ten minutes, stirring often, until the stew thickens to a porridge-like consistency.
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5
Season with salt and serve immediately on injera while still hot and creamy.
Did You Know?
Shiro is so beloved in Eritrea that many people eat it daily, and families guard their homemade shiro powder blends as prized recipes.
Chef's Notes
Equipment Tips
- heavy pot
- whisk
- cutting board
Garnishing
olive oil drizzle
Accompaniments
injera, fresh salad
The Story Behind Shiro
Shiro is the everyday foundation of Eritrean cooking, a dish so ubiquitous that it defines home for millions. Each family prepares their own shiro powder from roasted chickpeas ground with spices, creating a unique blend passed through generations. During Orthodox fasting periods, shiro becomes even more central to the diet, proving that plant-based cooking has deep roots in Eritrean tradition.
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