A smooth, savory stew made from roasted and ground chickpea flour whisked into spiced onion sauce, eaten almost daily across Ethiopia and Eritrea as a quick fasting meal.
Cook the onion
Cook the chopped onion in the oil over medium heat until soft and golden.
5 minAdd garlic and tomato
Stir in the garlic, berbere and tomato, and cook until the tomato breaks down.
3 minPour in the water
Add the water and bring to a gentle boil.
Whisk in the shiro
Reduce the heat and whisk in the shiro powder gradually, stirring constantly to avoid lumps.
Simmer until smooth
Simmer gently, stirring often, until the stew thickens into a smooth, glossy paste.
7 minSeason and serve
Season with salt to taste and serve hot with injera.
No reviews yet — be the first to cook it.