Courtesy of The Berbere Diaries; Photo Credit gara/Flickr
Shiro is probably one of the most popular #Ethiopian foods. This chickpea-based dish often comes with the addition of minced onions, garlic, ground ginger, chopped tomatoes and chili peppers. Shiro can be served atop injera (leavened flat bread) or kitcha (unleavened flat bread). For anyone who loves vegetarian or vegan food, make sure to try it out during this National Nutrion Month!
Shiro Wat
Ingredients:
1 onion, chopped
1/2+ cup oil
2 1/2 tbsp tomato paste
2-3 c water
3/4 c mit’in shiro
minced ginger and garlic
salt, to taste
Instructions:
Cook the onions dry in a large, stirring frequently, for several minutes on medium/medium-high heat. When the onions have softened, add the oil. When the oil has heated through, add the tomato paste and mix well. Wait a few minutes, add 2 cups of water, and bring to a boil. Add the shiro slowly and stir briskly (preferably with a whisk) to remove any lumps. Add more water or oil as needed to achieve the right consistency (see Notes below). Add the ginger and garlic and stir. Add salt if you desire.
You can tell when the shiro is ready when it gets very thick and pops (careful, it can get messy!). The oil will also separate and rise to the top.
Shiro Alecha
Ingredients:
1 onion, chopped
1/2+ cup oil
1 tbsp turmeric
2-3 c water
3/4 c shiro
minced ginger and garlic
salt, to taste
1 jalapeño pepper, deseeded and sliced into thin strips (optional)
Instructions:
Cook the onions dry in a large, stirring frequently, for several minutes on medium/medium-high heat. When the onions have softened, add the oil. When the oil has heated through, add the turmeric and mix well. Simmer a few minutes, then add 2 cups of water and bring to a boil. Add the shiro slowly and stir briskly (preferably with a whisk) to remove any lumps. Add more water or oil as needed and continue cooking. Add the ginger and garlic (I actually measured the other day and I used about 1 tbsp. of each) and salt, if desired, and stir.
You can tell when the shiro is ready when it gets very thick and pops (careful, it can get messy!). Add the pepper before serving.
Courtesy of The Berbere Diaries; Photo Credit gara/Flickr