Shiro
Shiro, from above
VegVeganEthiopia

Shiro

Spiced chickpea flour whisked into a velvety stew in 20 minutes. The Ethiopian answer to what's for dinner.

25 minTime
7 gProtein each
mediumSpice
The everyday stew2 chapters · 1 min read

Make it your way

Grandma's wayShiro powder, onion, garlic and berbere, simmered smooth.
The original
220kcalsame
7 gproteinsame
5 gfibresame
25minutessame

Classic shiro wat.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Besan (chickpea flour, gram flour)¾ cup shiro powder, or besan plus berbere
Berbere spice blend1½ tbsp
Onion1 large, very finely chopped
Garlic5 cloves, minced
Tomato1 large, grated
Cooking oil (vegetable oil)3 tbsp
Green chilli2, slit
Water2½ cups
Saltto taste

Method

4 steps
  1. 1Cook the onion in the oil on low until very soft. Add garlic and cook 2 minutes.
  2. 2Add the tomato and berbere and cook until jammy.
  3. 3Pour in the water and bring to a simmer. Whisk the besan in a little at a time.
  4. 4Simmer on low, whisking often, until silky. Add the chillies and salt.
Serve it like this

Serve in a small clay pot or bowl, bubbling, with a drizzle of oil on top and injera rolled alongside for scooping.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Shiro: a bread or rice, a side, something to drink and something sweet.

Bread or rice Injera at home60 min
Bread or rice Defo dabo120 min
With a main Misir wat40 min
On the side Timatim salad10 min
On the side Gomen40 min
To drink Ethiopian coffee45 min
Something sweet Malai kulfi60 min
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