Shiro (food)

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Shiro
Taita and shiro.jpg
Shiro served upon injera is a staple food of Eritrean and Ethiopian cuisine
TypeStew
Course
Place of origin
Main ingredients
VariationsShiro fit-fit
Food energy
(per 100 g serving)
353 kcal (1478 kJ)[1]
Nutritional value
(per 100 g serving)
Protein22.3 g
Fat4.8 g
Carbohydrate50 g
Chickpeas being prepared for grinding into flour for shiro tsebhi

Shiro (Ge'ez: ሽሮ, romanized: šəro), also called shiro wat (Amharic: ሽሮ ወጥ, romanizedšəro wäṭ), or tsebhi shiro (Tigrinya: ጸብሒ ሽሮ, romanized: ṣäbhi šəro), is a stew served for either lunch or dinner, originating from Ethiopia and Eritrea. An essential part of Eritrean and Ethiopian cuisine, its primary ingredient is powdered chickpeas or broad bean meal and 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 flatbread) or kitcha (unleavened flatbread). Tegabino shiro is a type of shiro made from heavily spiced legume, chickpea, field pea, or fava bean, oil (or butter), and water. It is brought bubbling to the table in a miniature clay pot or shallow aluminum pan. It is often consumed with dark or sergegna injera.[2]

Shiro can be cooked and added to shredded injera or taita and eaten with a spoon; this version is called shiro fit-fit. Shiro is a vegan food, but there are non-vegan variations that use niter kibbeh (a spiced, clarified butter) or meat (in which case it is called bozena shiro).

Shiro is a favorite dish during special occasions, including Tsom (Lent), Ramadan and other fasting seasons.

See also[edit]

References[edit]

  1. ^ "Habesha Food | Miten Shiro | purchase online".
  2. ^ McCann, James C. (2009). Stirring the Pot: A History of African Cuisine. Ohio University Press. p. 104. ISBN 9780896804647.