Shiro Recipe

One of Ethiopia’s most famous dishes, Shiro is an essential part of the Ethiopian cuisine. It’s often prepared with minced onions and garlic, but some regions even add ground ginger, chopped tomatoes and chili peppers to the chickpea flour-based mixture. Served with injera, it’s a vegan dish although some versions contain meat.

Learn how to make an authentic Ethiopian dish by using our Shiro Recipe.

MEASUREMENTS AND INGREDIENTS

  • 2 medium onions, diced
  • 1 tomato, pureed (or 4 oz tomato puree)
  • 1/2 cup oil
  • 1/2 cup Shiro powder (dried chickpea powder)
  • 1-1/2 to 2 cups Water
  • 1 tbsp Berbere (Ethiopian spice mix)

INSTRUCTIONS

  1. Start by pureeing the onions in a blender.
  2. Dump the onion mush into a hot dry skillet.
  3. Stir frequently until the Water evaporates and the onions start to get just a tiny bit of light brown color.
  4. Once the onions begin to color a bit, add 1/2 cup of oil and berbere.
  5. Add 2-3 times more than the suggested amount for a stronger flavor.
    1. Let onion, oil, and berbere infuse for a minute or two then add pureed tomato.
    1. Before you add the Shiro powder, make sure that you have the Water close by.
  6. Add your Shiro powder gradually, briskly stirring. It will get thick very quickly.
  7. Once the Shiro seems pretty well mixed into the oil, add 1-1/2 to 2 cups of Water. Stir well.
    1. Simmer until Shiro spread is at desired consistency.
  8. Can be served with pita bread, rice, roti, or Ethiopian honey bread.

RECIPE SOURCE: https://allaboutethio.com/rshiro.html


Alternative Recipe

Shiro 2 | Ethiopian Food Guide
IMAGE SOURCE

MEASUREMENTS AND INGREDIENTS

  • 3 cups of mitten Shiro
  • 3 large onion fine chopped
  • 1 cup of vegetable oil
  • 5 teaspoons minced garlic
  • 1 table spoon Berbere
  • 2 teaspoons salt
  • 10 cups of Water

INSTRUCTIONS

  1. In your pot, simmer onion and garlic with vegetable oil.
  2. Add berbere and simmer for about 8 minutes at low heat while adding a dash of Water to avoid sticking.
  3. Add the remaining Water and mix the Shiro by adding a small portion of the Shiro flour at a time and continuously stirring.
  4. Let it cook until it becomes thick, but runny for about 25 minutes at low heat.
  5. Finish off your Shiro by adding a spoon of Niter Kibbeh.

RECIPE SOURCE: https://allaboutethio.com/rshiro.html


Alternative Recipe

Shiro 3 | Ethiopian Food Guide
IMAGE SOURCE

MEASUREMENTS AND INGREDIENTS

  • 1 onion, chopped
  • 1/2+ cup oil
  • 2 1/2 tbsp tomato paste
  • 2-3 c Water
  • 3/4 c Mit’in Shiro
  • minced ginger and garlic
  • salt, to taste

INSTRUCTIONS

Cook the onions dry in a large, stirring frequently, for several minutes on medium/medium-high heat. When the onions have softened, add the oil. When the oil has heated through, add the tomato paste and mix well. Wait a few minutes, add 2 cups of Water, and bring to a boil. Add the Shiro slowly and stir briskly (preferably with a whisk) to remove any lumps. Add more Water or oil as needed to achieve the right consistency (see Notes below). Add the ginger and garlic and stir. Add salt if you desire.

You can tell when the Shiro is ready when it gets very thick and pops (careful, it can get messy!). The oil will also separate and rise to the top.

RECIPE SOURCE: https://allaboutethio.com/rshiro.html


Alternative Recipe

Shiro 4 | Ethiopian Food Guide
IMAGE SOURCE

MEASUREMENTS AND INGREDIENTS

  • 1 onion, chopped
  • 1/2+ cup oil
  • 1 tbsp turmeric
  • 2-3 c Water
  • 3/4 c Shiro
  • minced ginger and garlic
  • salt, to taste
  • 1 jalapeño pepper, deseeded and sliced into thin strips (optional)

INSTRUCTIONS

Cook the onions dry in a large, stirring frequently, for several minutes on medium/medium-high heat. When the onions have softened, add the oil. When the oil has heated through, add the turmeric and mix well. Simmer a few minutes, then add 2 cups of Water and bring to a boil. Add the Shiro slowly and stir briskly (preferably with a whisk) to remove any lumps. Add more Water or oil as needed and continue cooking. Add the ginger and garlic (I actually measured the other day and I used about 1 tbsp. of each) and salt, if desired, and stir.

You can tell when the Shiro is ready when it gets very thick and pops (careful, it can get messy!). Add the pepper before serving.

Learn More About Ethiopian Foods Here.

RECIPE SOURCE: https://theberberediaries.wordpress.com/2009/02/06/recipes-shiro-alecha-and-shiro-wat/

IMAGE SOURCE: https://www.fermentingforfoodies.com/simple-chickpea-flour-shiro-wat/