Shiro

Name: Shiro
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 cups chickpea flour; 4 cups water; 1 medium onion, finely chopped; 1 tbsp fresh ginger, minced; 3 garlic cloves, minced; 1 tsp berbere spice blend; 2 tbsp niter kibbeh (spiced clarified butter); 1/2 tsp salt

Creamy Ethiopian chickpea flour paste stew, mildly spiced with ginger and served with injera. Comfort food at its finest.

35 minEasyServes 4280 cal/serving

EthiopianDinnerStovetopVegetarianGluten-Free

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Ingredients

2 cups chickpea flour
4 cups water
1 medium onion, finely chopped
1 tbsp fresh ginger, minced
3 garlic cloves, minced
1 tsp berbere spice blend
2 tbsp niter kibbeh (spiced clarified butter)
1/2 tsp salt

Instructions

1

Heat 2 tbsp niter kibbeh (spiced clarified butter) in a large pot over medium heat.
2

Add 1 medium finely chopped onion and cook for 3 minutes until fragrant.
3

Stir in 1 tbsp minced fresh ginger and 3 minced garlic cloves, cook 1 minute more.
4

In a bowl, whisk 2 cups chickpea flour with 1/2 cup water until smooth to remove lumps.
5

Gradually add this mixture to the pot, stirring constantly.
6

Add remaining water slowly while stirring to create a smooth, creamy consistency.
7

Add 1 tsp berbere spice blend and 1/2 tsp salt, and stir well.
8

Reduce heat to medium-low and simmer for 15 minutes, stirring frequently, until thick and creamy.

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Prints the ingredients and method only.

Questions

How do I know the sauce has reduced enough in Shiro?

Step 8 reads: "Reduce heat to medium-low and simmer for 15 minutes, stirring frequently, until thick and creamy." Go by step 8, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

What can I use instead of berbere in Shiro?

The entry for Shiro calls for 1 tsp berbere spice blend. In its place: Mix paprika and cayenne, three parts to one, with pinches of ground ginger, coriander, cardamom and cumin.

Can I make Shiro less spicy?

Yes. The heat in Shiro comes from 1 tsp berbere spice blend. For a milder plate, halve the spice; nothing else in the method changes.

Can I make Shiro dairy-free?

Yes. The dairy in Shiro is 2 tbsp niter kibbeh (spiced clarified butter). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Shiro keep?

Refrigerate what is left of Shiro within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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