Shiro
Ingredients
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- 1 medium onion – finely minced
- 3 tbsp niter kibbeh
- 1 1/2 tbsp berbere
- 3 cloves garlic – finely minced
- 3 1/2 cups water – room temperature
- 1 cups chickpea flour
- 1 tsp kosher salt
Instructions
1. Set a medium saucepan over medium heat; add the finely minced onion to the dry pan and cook, stirring often, until softened and most of its moisture evaporates, 6–8 minutes.
2. Add the niter kibbeh and cook, stirring, until the mixture is glossy and the onion is very tender, 2–3 minutes.
3. Stir in the berbere and cook until fragrant and brick red, about 1 minute.
4. Add the finely minced garlic and cook, stirring, 30–60 seconds.
5. In a bowl, whisk the chickpea flour with the water until completely smooth with no lumps.
6. Gradually pour the slurry into the saucepan while whisking; reduce the heat to low and simmer gently, stirring frequently to prevent sticking, until thick, creamy, and glossy, 15–20 minutes (it should hold a ribbon on the surface and bubble like slow lava).
7. Season with the kosher salt, taste, and adjust as needed; serve hot with injera or bread.
Shiro is a silky, gently spiced chickpea stew cherished across Ethiopia and Eritrea. It delivers deep warmth from berbere and buttery richness from niter kibbeh, balanced by the nutty sweetness of chickpea flour. The texture is velvety and spoonable, perfect for scooping with injera and pairing alongside greens, lentils, and meat wots on a communal platter.
Historically, shiro is an everyday staple as well as a comfort food for holidays and gatherings. It appears in several forms, including a red version seasoned with berbere (often called shiro wat) and a milder pale version (nech shiro) that leans on turmeric rather than chiles. In many homes it’s cooked in a clay pot, simmered until glossy, and served as part of the diverse, fasting-friendly cuisine that defines the Horn of Africa.