Shiro (food)

Overview of Shiro (food). Please note that this is a text-only version and does not include images or placeholders.

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Shiro is a homogenous stew whose primary ingredient is powdered chickpeas or broad beans. It is often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers. Shiro is served atop Injera (a large sourdough flatbread) or with bread (especially in Tigray). It is a common dish in Ethiopia and Eritrea.

Preparation

Shiro is made from roasted ground chickpeas or broad beans. The legumes are cleaned, soaked, dried, roasted, and then ground into a flour. The flour is mixed with water to form a thick paste. The paste is then cooked with berbere, a traditional Ethiopian spice blend, and niter kibbeh, a seasoned clarified butter. The mixture is simmered until it thickens into a stew.

Serving

Shiro is traditionally served with injera, a sourdough-risen flatbread with a slightly spongy texture, traditionally made out of fermented teff flour in Ethiopia and Eritrea. It can also be served with bread.

Variations

There are several variations of shiro, including shiro wat and shiro tegamino. Shiro wat is a hot and spicy version of shiro, while shiro tegamino is a version of shiro cooked with eggs.

Nutrition

Shiro is a high-protein, high-fiber food due to its primary ingredient of chickpeas or broad beans. It is also a good source of iron.

See also

• List of African dishes
• List of Ethiopian dishes
• List of stews

External links

• [Example website]

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