A smooth, creamy stew made from roasted chickpea flour cooked with berbere, garlic, and tomatoes, the most common everyday Eritrean dish.
Ingredients
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1 cup shiro powder (roasted chickpea flour)
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2 large onions, finely diced
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3 tbsp olive oil or tesmi
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3 cloves garlic, minced
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1 tbsp tomato paste
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2 cups water
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1 tsp berbere
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Salt to taste
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.