Shiro (food)

Shiro (Ge'ez: ሽሮ, romanized: šəro), also called shiro wat (Amharic: ሽሮ ወጥ, romanized: šəro 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]

Chickpeas being prepared for grinding

into flour for shiro tsebhi

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.

Shiro

Preparation
The preparation of shiro wat first involves
cooking the ground chickpeas or lentils. Then
mixing the roasted grains with water in a
Shiro served upon
separate pot along with onions, garlic, and
ginger. which are then sautéed and mixed with injera is a staple
peppercorns to create a flavorful base.
food of Eritrean and
Ethiopian cuisine
See also
Type Stew
List of African Course Lunch
dishes Dinner
List of legume Place of Ethiopia
dishes origin
Eritrea
List of stews Region East
or state
Food portal Africa
 Main Chickpe
References ingredients
Broad
beans
1. "Habesha Food |
Onions
Miten Shiro |
Garlic
purchase online"
Variations Shiro
(https://shop.birli
n-muehle.de/en/R fit-fit
eady-mixes/Miten Food energy 35
(per 100 g serving)
-Shiro.html) . kJ
2. McCann, James Nutritional value
C. (2009). Stirring (per 100 g serving)

the Pot: A History

of African
Cuisine. Ohio
Media: Shiro
University Press.
p. 104.
ISBN 9780896804647.
 Ethiopian Millennium (http://www.ethiop
ianmillennium.com/SHIRO.html)
(electronic version, retrieved 19 June
2007)

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