Shiro (Tsebhi shiro)
Overview
Shiro is a smooth, thick stew made from powdered chickpeas or broad beans, and it is one of the most common dishes in Eritrea and Ethiopia. A lot of finely chopped onion is cooked slowly in oil, then garlic, tomato and berbere, the local spice blend of chilli and warm spices, are added. The shiro powder, which is already seasoned with spices, is whisked into hot water and simmered until it thickens to a creamy, soup-like sauce. It is served bubbling in a small clay pot, scooped up with pieces of injera or taita, the spongy sourdough flatbread.
History
Shiro is eaten every day across Eritrea and is especially important on the many fasting days of the Eritrean and Ethiopian Orthodox churches, when believers avoid meat, eggs and dairy. Families grind and season their own shiro powder and keep it for months, and the dish can be made quickly from it. In Asmara, shiro served in a hot clay pot with injera is one of the most popular meals in cafés and restaurants.
Main ingredients
Chickpea flour, onion, garlic, tomato, berbere, oil. The soup is built on water and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Chickpea soups · Tomato soups
Recipe
Method
- 15 min
Cook the onion in a dry pan for 5 minutes, then add the oil and cook slowly until soft and golden.
- 25 min
Add the garlic, tomato and berbere and cook for 5 minutes.
- 3
Pour in 700 ml hot water.
- 415 min
Whisk in the shiro powder a little at a time and simmer for 15 minutes, stirring, until thick and smooth.
- 5
Season and serve hot with injera.
- ✓
Serve. About 40 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
