For those of you familiar with Ethiopian food and Shiro, welcome! You know why you’re here, so get cooking! For those of you who don’t know, Shiro is a savory legume blend: protein-packed, velvety goodness, and utterly addictive. When we were working out of the restaurant, did I constantly have a bowl of Shiro in front of me that I injera-spooned into my mouth with the fervor of a 3-year-old that just discovered ice cream? Absolutely.
INGREDIENTS
1 cup Shiro Mitten1/2 cup minced onion
1/4 cup minced garlic
1 tomato, finely diced
1 jalapeno, sliced - no seed (optional)
1/2 cup vegetable oil, or Niter Kibbeh
1 teaspoon salt
5 cups water
PREPARATION
Mince onion and garlic, finely chop the tomato.
STEPS
- Cook finely diced onion in a tablespoon of the oil over medium heat until tender. Stir frequently for 6 minutes, allowing the onion to slowly sweat (set aside 1 cup of hot water to add as needed to prevent browning).
- Add the rest of the oil and cook until onions are translucent and tender, for about 2 minutes
- Add in the tomato and mix, allowing for the sauce to cook down, approximately 6 minutes
- Add garlic and sauté, adding splashes of water as needed. Cook until fragrant, about 1 minute
- Add what is left of the 4 cups of water, and bring to a boil
- Pour in the shiro powder and stir frequently to ensure the mixture is not lumpy. Keep high heat for another 4 minutes
- Reduce heat slightly so that the mixture is simmering, not boiling. The shiro will thicken as it simmers; add water as needed to arrive at desireable texture and thickness
- Stir in the bessobela, add sea salt to taste, and garnish with Jalapeno (optional)
Serves: | Prep Time: 7 minutes | Cooking Time: 35-40 minutes
