Shiro (food)

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Shiro (Ethiopian's traditional food)
Taita and shiro.jpg
Shiro served upon injera is a staple food of Ethiopian cuisine
Type Stew
Place of origin Ethiopia
Main ingredients Chickpeas or broad beans, onions, garlic
Variations Shiro fit-fit
Cookbook: Shiro (Ethiopian's traditional food)  Media: Shiro (Ethiopian's traditional food)

Shiro is a homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal. It is often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers. Shiro is served atop injera (leavened flat bread) or (unleavened flat bread). Tegabino Shiro is a type of shiro made from heavily spiced legume, chickpea, field pea, or fava bean, flour, oil (or butter), and water brought bubbling to the table in a miniature clay pot or shallow (often dented) aluminum pan. Its true aficionados usually consume it with a dark or sergegna injera.[1]

However, it can be cooked in shredded taita and eaten with a spoon, this version would be called shiro fit-fit.

Shiro is an essential part of Ethiopian. It is a favorite dish during special occasions, including Lent, Ramadan and other fasting seasons.

It is a vegan food, but there are non-vegan variations including (a spiced, clarified butter) or meat (in which case it is called bozena shiro).

It can also be mixed with injera and cooked together to have shiro fitfit.

First process for preparing the flour for the variant shiro watt

See also[edit]

References[edit]

  1. ^ McCann, James C. (2009). Stirring the Pot: A History of African Cuisine. Ohio University Press. p. 104. ISBN 9780896804647.