“Shiro is classically Ethiopian, and if you were visiting me in Addis Ababa, it’s one of the first dishes we’d share together.”

— Fegegta Lemma
JDC country director for Ethiopia

Ingredients

  • 2 tbsp. canola oil
  • ½ yellow onion
  • 2 garlic cloves, minced
  • 1 cup shiro flour
  • 1 tsp. berbere (optional)
  • 4 cups water
  • 3 tsp. salt (or more)

Instructions

  1. Drizzle oil in a medium-sized pot. Dice the onion and add it to the pot before turning the flame to medium-high.
  2. Add the garlic and sauté with onion until the onion is translucent. Be careful not to let the garlic or onion brown.
  3. Add the shiro flour and berbere (optional). Mix while immediately adding the water and salt.
  4. Stir the shiro until all the ingredients have been combined and simmer over medium heat until it reaches the desired thickness. For a thinner shiro, 10 minutes will do the trick, but for a thicker shiro, simmer for 20 minutes and add an additional tablespoon of shiro flour.
  5. Serve over injera and with a side salad.