Shiro is a very popular dish throughout Ethiopia. It’s a paste made of chick pea flour, enhanced by a variety of spices and is served with traditional teff pancakes or injeras. It’s also excellent with pita bread.
- 3 medium onions, chopped
- 1 cup olive oil
- 6 Tbsp Korean pepper
- 1 tsp rosemary
- ½ tsp adjwain
- 1 tsp beso bela or dry basil
- 3 cloves
- 1 inch cinnamon stick
- ½ tsp korarima or green cardamom
- 6 garlic cloves, chopped
- 1 Tbsp ginger, chopped
- 2 cups chick pea flour
- 4 to 5 cups boiling water (approximately)
- Salt to taste
- Lemon wedges
Place oil and onion in a casserole and cook for 5 minutes on medium heat without browning.
Grind all spices in a mortar or electric grinder, then add along with chopped garlic to the pot.
Sauté, mixing continuously for 3 to 4 minutes on low heat (or longer for a bolder flavour).
Incorporate chick pea flour and mix well. Cook, stirring continuously for 3 to 4 minutes to brown.
Add boiling water (+/- 4 cups) to make a paste as thick as a dip. Simmer 5 minutes stirring constantly.
Serve hot, warm or at room temperature with injeras or pita bread. Garnish with lemon wedge.