A smooth, deeply spiced Ethiopian stew made from roasted chickpea flour, simmered with berbere until thick and richly flavored.
Shiro is one of Ethiopia's most beloved everyday dishes, built almost entirely from shiro powder, a ground chickpea (or a mix of chickpea and other legume) flour seasoned with berbere spice before it's even cooked. Whisked into simmering water or stock with sauteed onion, garlic and ginger, the powder thickens quickly into a smooth, pourable stew with a deep reddish-brown color and warming, complex spice. Extremely quick to prepare once the shiro powder is on hand, this dish is a staple during Ethiopian Orthodox fasting periods and appears constantly on everyday tables, served with injera for scooping.
Serves 4
Heat niter kibbeh or oil in a pot and cook onion until softened and golden, about 8 minutes.
Add garlic, ginger and extra berbere spice, cooking 2 minutes until fragrant.
Stir in diced tomato and cook 3-4 minutes until softened.
Gradually whisk the shiro powder into the water in a separate bowl until smooth and lump-free.
Whisk the shiro powder into water separately before adding it to the pot — adding the dry powder directly to hot liquid causes stubborn lumps.
Pour the shiro mixture into the pot, add salt, and simmer, stirring frequently, 10-12 minutes until thick and smooth.
Garnish with sliced green chiles and serve hot with injera or bread.
Whisk the shiro powder into water in a separate bowl first, ensuring it's completely smooth before adding it to the pot — this prevents stubborn lumps.
Stir the pot frequently as the stew thickens, since it can stick and scorch on the bottom once it starts to set.
Adjust the additional berbere to your heat preference, since pre-made shiro powder varies significantly in spiciness between brands.
Adding a splash of tomato paste instead of fresh tomato gives a deeper color and flavor.
Some versions include small pieces of meat for a heartier, non-fasting variation (shiro be siga).
A thinner consistency can be achieved by adding a bit more water for a soupier texture.
Refrigerate up to 4 days in an airtight container; the stew thickens considerably as it cools, so thin with water when reheating.
Shiro is one of the most common everyday dishes in Ethiopia, especially important during the many fasting days observed in the Ethiopian Orthodox Church calendar, when it provides a filling, protein-rich meal without any animal products.
Ethiopian and African grocery stores carry it, often labeled shiro or shiro powder; it comes pre-spiced with berbere already mixed in.
Yes, roasted and ground chickpea flour mixed with berbere spice approximates it, though the pre-made version has a more complex, traditional flavor.
The powder likely wasn't fully whisked smooth in water before adding it to the pot — always dissolve it completely in a separate bowl first.
Per serving (350g / 12.3 oz) · 4 servings total
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