A silky, spiced Ethiopian stew made with chickpea flour, served with injera for generous dipping. A homemade version faithful to the spirit of shiro, deep, warm, and highly comforting.
Ingredients
- 180 g chickpea flour or shiro mitin
- 1 piece red onion
- 2 cloves garlic
- 1 piece ripe tomato
- 1 tbsp berbere spice blend
- 3 tbsp neutral oil or clarified butter
- 900 ml hot water
- to taste fine salt
- 4 pieces injera
Method
- Finely slice the onion, grate or mince the garlic, then grate the tomato to get a juicy pulp; the base must be ready before turning on the heat.
- Heat the oil or clarified butter in a wide saucepan, add the sliced onion, and melt over medium heat until translucent, soft, and slightly golden on the edges, about 10 minutes.
- Add the garlic and berbere, then stir over low heat until the spices color the fat and release a warm aroma, without burning.
- Stir in the grated tomato and cook until the base thickens, the oil begins to separate, and the raw tomato smell disappears.
- Gradually pour in the hot water while whisking, then bring to a simmer; the liquid should be orange-red, fragrant, and free of spices stuck to the bottom.
- Add the chickpea flour or shiro mitin in a steady stream, whisking constantly to prevent lumps, until you have a smooth sauce.
- Simmer over low heat, stirring very often, until the shiro becomes glossy, thick, and coating, with a soft, velvety texture.
- Salt, then adjust the texture with a little hot water if the sauce becomes too dense; it should pour slowly from the spoon, without being stiff.
- Warm the injera covered or gently steamed until soft and warm.
- Serve the shiro very hot in the center of the dish, with the injera around or on the side, for tearing the flatbreads and scooping up the sauce.
Nutrition
Per serving
- Energy
- 226.5 kcal
- Protein
- 7.09 g
- Carbohydrate
- 24.55 g
- Fat
- 12.23 g
- Fibre
- 5.63 g
- Calcium
- 21.62 mg
- Iron
- 2.21 mg
- Magnesium
- 75.65 mg
