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Ethiopian recipe: Shiro Stew


Shero Stew

Shiro Stew recipe

Shiro Stew is almost an integral part of every Ethiopian’s diet. Its main ingredient is pea flour. But in order for it to be authentic Ethiopian stew, it needs to be blended with some important Ethiopian spices and herbs like cardamom, bishops weed, black cumin, basil, garlic and ginger.  All of these herbs and spices should already be blended with the pea flour when you buy it, and so they are not included in the list of ingredients you need to cook this stew with.

Shiro is incredibly popular among Ethiopians from every walks of life and it is due to the fact that it is fairly easy to cook, relatively inexpensive, uniquely delectable and highly nutritious.


You will need

200 g Shiro flour blend
3 medium shallots, coarsely chopped
5 cloves garlic, crushed or minced
1 tbs Berebere blend
60 ml vegetable oil
60 g spiced butter

Cooking method

Cook the shallots with water in a medium saucepan over medium heat
Add the Berebere blend and cook it for a minute
Add the oil and garlic and cook further
Add about 800 ml of water
When it simmers, disperse the Shiro flour and stir until the flour is fully dissolved
Let it simmer for a while until it starts to thicken and add the spiced butter and desired quantity of salt to taste
Let it simmer for a further couple of minutes at least and your Shiro Stew is ready


# Barbara J 2015-12-02 09:58
I recently fell in love with Ethiopian food. I have to admit, I have had it at least 10 times over the past two months. A few weeks ago, I made my own misir wot (lentils stew) and could not tell you how much I enjoyed it. I had a hard time finding berbere but then stumbled onto which offers imported berbere for reasonable price. I am planning to buy Shiro soon and try out your recipe. Thank you so much for sharing.
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