Ethiopia • Africa • easy • 40 mins
Ethiopia Shiro
Description
Shiro is a traditional Ethiopian stew made primarily from ground chickpeas or lentils, seasoned with spices and often enjoyed with injera. It holds a special place in Ethiopian cuisine, representing comfort food and is frequently served during fasting periods and communal meals.
Ingredients
- 2 cups shiro powder (ground chickpeas or lentils)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup vegetable oil
- 2 tablespoons berbere spice mix
- 4 cups water or vegetable broth
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onions and sauté until they are translucent and lightly golden.
- Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
- Add the berbere spice mix and cook for another minute, stirring constantly to prevent burning.
- Gradually add the shiro powder, stirring well to combine with the onion mixture.
- Slowly pour in the water or vegetable broth, stirring continuously to avoid lumps.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cook for about 20-30 minutes, stirring occasionally, until the shiro thickens to your desired consistency.
- Season with salt to taste and garnish with fresh cilantro if desired.
- Serve hot with injera or bread.
Nutritional Information
Calories: 250 per serving
Servings: 4
Dietary: dairy-free, gluten-free, vegan
⚠️ Allergens: gluten, nuts
Health Benefits
Shiro is rich in plant-based protein and fiber from chickpeas or lentils, promoting muscle health and digestive regularity. The inclusion of spices like ginger and berbere enhances metabolism and may provide anti-inflammatory benefits. As a vegan, gluten-free dish, it supports diverse dietary needs while offering a comforting taste of Ethiopian culture, making it a nourishing choice for overall wellness.
Cultural Significance
Shiro is a staple in Ethiopian households, especially during fasting periods when many Ethiopians abstain from animal products. It embodies the communal spirit of Ethiopian dining, often shared among family and friends.
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