Shiro

In Eritrean cuisine, tsebhi, or stews, are a must-have. Remember to request a bowl of Shiro if you're looking for a vegetarian dinner. This is a spicy stew made with chickpeas or ground board beans. Shiro comes in a variety of flavors that you can sample on your travels. Tegabino Shiro is a vegan meal with strongly spicy chickpeas, fava beans, and other ingredients. People frequently serve it in a clay pot to keep it warm. If you wish to add more protein to this dish, ask for Bozena Shiro. To gratify your taste buds, the dish uses seasoned clarified butter or meat. You can find this dish on special holidays, such as Lent and Ramadan, in addition to everyday meals.

Ingredients

• ½ cup oil, ½ cup chickpea flour, 2 medium onions pureed, 1 roma tomato pureed, 4 cloves of garlic chopped, 2 tablespoons niter kibbeh Ethiopian spiced clarified butter, 2 to 2 ½ cups of water, 3 tablespoons berbere spice, 1 teaspoon garlic powder, ¼ teaspoon sugar, Salt to taste, 1 jalepeno chopped (optional)

Instructions

• Bring a heavy bottom stockpot to medium heat. Add pureed onions to the dry pan, and saute until they become dry and start to take on color- about 4-5 minutes. Add the oil and berbere spice. Saute for 1-2 minutes until fragrant.
• Next add tomato and chopped garlic. Saute for 2-3 minutes more.
• Now start whisking in about half of the chickpea flour. Gradually start to add about 1 cup of water. Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner.
• Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.
• Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.
• Garnish with jalepeno, if desired.
• Serve with fresh injera.