ETHIOPIAN SHIRO (QUICK)
Categories Soup/Stew Bean Tomato Vegetable Low Fat Vegetarian Kid-Friendly Quick & Easy Dinner Simmer
Yield 4 quarts (10+ serving)
Number Of Ingredients 6
Steps:
- Start by pureeing the onions in the blender. Dump the onion mush into a hot dry skillet (I love my cast iron skillet for this!) Stir frequently until the water evaporates and the onions start to get just a tiny bit of light brown color. Once the onions begin to color a bit, add 1/2 cup oil and some berbere. My girls use at least 1/4 cup of berbere for this recipe. If you like your food milder, you can start with less, them taste and see how it seems to you. Let the onion and the berbere cook in the oil for a minute or two. Puree one tomato. Add pureed tomato to the skillet and cook for a minute or two. Be careful as you add the tomato, as the oil will spit at you. Before you add the shiro powder, make sure that you have a couple of cups of water close by. Add your shiro powder gradually, stirring briskly with a wooden spoon or a wire whisk. It will pretty quickly get very thick and 'pop'. Once the shiro seems pretty well mixed into the oil, add a couple cups of water. Stir well. The mixture will thicken as it cooks. You can turn your heat down to medium at this point. My girls always add more oil at this point as well. But if you have the heat low enough, you can probably get by without adding more oil. And it is totally up to you if you want to add more berbere. (If you would like to make your shiro mild, you can skip the bebere and instead add a little turmeric and salt for color and flavor.) Once the shiro has cooked for 5 minutes or so, it is about done. The mixture will be about the consistency of a thick-ish gravy. If you like your shiro thinner, add more water. If you like it thicker, you can add a dab more shiro powder. Shiro is a frequently served everyday food in Ethiopia. It is good with injera, rice, rolls, or regular bread. I try to make sure I have a bit of shiro in the fridge most of the time, as it comes in very handy when the girls are not thrilled about 'American' offerings.
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Nora O'Malley
[email protected]I'm not a big fan of Ethiopian food, but this shiro was actually pretty good. I would definitely eat it again.
Aashis Sardar
[email protected]This shiro was delicious! I loved the combination of spices and the texture was perfect.
Alesha Ledger
[email protected]I followed the recipe exactly, but my shiro turned out really bland. I'm not sure what went wrong.
Zeeban Lama
[email protected]This shiro was a bit too spicy for my taste, but it was still good.
Philistar Amwai
[email protected]This shiro was a great way to try something new. The flavors were unique and interesting.
Charles Infinity Smith
[email protected]This shiro was easy to make and turned out delicious. I will definitely be making it again!
Charlie molitor
[email protected]I wasn't a big fan of this shiro. The flavor was a bit too strong for me.
Danielle Dudley
[email protected]This shiro was amazing! The flavors were complex and delicious. I will definitely be making this again.
Abidemi Badmus
[email protected]This was my first time making shiro, and it was a success! I was a little worried about the flavor, but it turned out great. I served it with injera and it was a delicious meal.
Shamar Daye
[email protected]I love this shiro recipe! It's so easy to make and it always turns out great. I've made it several times for my friends and family, and they all love it too.
Aadil Nazir
[email protected]This shiro was good, but it was a bit too spicy for me. Next time, I'll use less berbere.
Mai Ashraf
[email protected]I'm not sure what went wrong, but my shiro turned out really bland. I followed the recipe carefully, but it just didn't have much flavor. Maybe I'll try a different recipe next time.
FEARLESS GAMING
[email protected]This shiro was a hit! The flavors were so well-balanced and the texture was perfect. I followed the recipe exactly and it turned out great. I served it with injera and it was a delicious, authentic Ethiopian meal.