description Shiro Overview
Shiro is a traditional stew central to Ethiopian and Eritrean cuisine, prepared primarily from ground chickpeas or broad beans. The flour is simmered with water, onions, garlic, and regional spices such as berbere to create a thick, savory paste. Because it contains no animal products, shiro is a primary dish consumed by Orthodox Christians during religious fasting periods. It is traditionally served atop injera, the regional sourdough flatbread.
help Shiro FAQ
What is shiro made from?
Shiro is made from flour produced from ground chickpeas, field peas, or broad beans, depending on the regional recipe. The flour is cooked with water, onions, oil, and seasonings until it becomes a smooth stew.
What is the difference between shiro wat and shiro tegamino?
Shiro wat is generally a pourable stew served over injera, often seasoned with berbere. Shiro tegamino is cooked thicker and is frequently served bubbling in a small clay vessel.
Is Ethiopian shiro normally vegan?
Many versions are vegan because shiro is a staple during Ethiopian Orthodox fasting periods, when meat, eggs, and dairy are avoided. Diners should still ask whether niter kibbeh, a spiced clarified butter, was used instead of vegetable oil.
How is shiro traditionally eaten with injera?
The stew is spooned onto injera, the fermented flatbread commonly made with teff. Diners tear off pieces of injera and use them to pick up the shiro without separate cutlery.
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