Lunches
Shiro Tsebhi
The Quirky Foodster Team
Ingredients
- 200 g (1 1/2 cups) Shiro powder (ground chickpea flour blend)
- 1 large Red onion, finely chopped
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, minced
- 1 tbsp Berbere spice blend
- 60 ml (1/4 cup) Vegetable oil
- 1 tbsp Tomato paste
- 750 ml (3 cups) Water
- 1 tsp Salt
Method
- Heat the oil in a saucepan over medium heat and sauté the onion until softened and golden, about 8 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the berbere and tomato paste and cook for 2 minutes.
- Pour in the water and bring to a gentle simmer.
- Whisk in the shiro powder gradually to avoid lumps, whisking continuously for 2–3 minutes.
- Reduce heat to low and simmer, stirring often, for 15–18 minutes until thickened and smooth.
- Season with salt and serve hot with injera or kicha.
Introduction: Shiro is one of the most widely eaten dishes in Eritrea, prized as a filling, meat-free stew for the many fasting days observed in the Eritrean Orthodox calendar.
Cultural Background: Shiro is one of the most widely eaten dishes in Eritrea, prized as a filling, meat-free stew for the many fasting days observed in the Eritrean Orthodox calendar. Ground chickpea flour is simmered with onion, garlic and berbere into a smooth, spoonable stew eaten with injera or kicha.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop with a splash of water, whisking to restore smoothness.
Tips: Whisk constantly when adding the shiro powder — this is the single most important step to avoid a lumpy stew. Thin with a little extra hot water if it thickens too much on standing.
Variations: Add diced tomato and jalapeño on top (shiro fit-fit style). Stir in a spoonful of niter kibbeh at the end for a richer, non-vegan version. Naturally vegan when made with oil rather than butter, making it a staple during Orthodox fasting (Tsom) periods.
Nutrition: Calories: 260 kcal · Protein: 12 g · Carbs: 28 g · Fat: 12 g · Fiber: 7 g
FAQs:
Q: Where do I find shiro powder?
A: East African and Ethiopian/Eritrean grocers stock it; it’s a pre-ground blend of chickpea (or broad bean) flour with spices.
Q: Is this the same as Ethiopian shiro wat?
A: They come from the same shared culinary tradition; this Eritrean version uses a lighter hand with butter, favouring oil, especially for fasting days.
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