Dishes · A classic of Ethiopian

Shiro

A smooth, thick stew of spiced chickpea or broad-bean flour, simmered with onion, garlic and berbere.

What makes it shiro

  • Ground, spiced legume flour whisked into simmering water.
  • Onion, garlic, berbere.
  • Cooked until thick and glossy.

Where it comes from

Quick, cheap and deeply comforting, shiro is eaten across Ethiopia and Eritrea, often brought to the table still bubbling in a small clay pot.

Be the first here

Start your own shiro
No one here has made shiro yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

EthiopianMisir watRed lentils cooked in a berbere-spiced onion base until soft and thick — the everyday fasting stew.No one here has made it yetEthiopianInjeraA thin, sour, spongy flatbread of fermented teff, cooked on one side only — plate, spoon and bread at once.No one here has made it yet