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Shiro Recipe

Name: Dallul East African Cuisines Shiro Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 cup roasted and finely ground dried split chickpeas (shiro powder) or roasted yellow split peas; 3 cups water or vegetable broth; 3 tbs neutral oil (vegetable, sunflower, or mild olive oil); 1 tbs clarified butter (niter kibbeh) or unsalted butter (optional for richer flavor); 1 tsp salt; 0.25 tsp black pepper; 1 small red onion, finely chopped; 3 cloves garlic cloves, minced; 1 tbs fresh ginger, minced; 2 tsp berbere spice blend (or a substitute of smoked paprika + cayenne + ground fenugreek + ground coriander + ground cumin); 0.5 tsp ground cayenne pepper (adjust for heat); 1 tbs tomato paste; 0.5 cup water; 1 tsp lemon juice (or white wine vinegar); 0.5 tsp salt; 2 tbs neutral oil; 2 tbs finely chopped fresh cilantro or parsley; 1 small finely chopped green chili or jalapeño (optional); 1 tsp extra niter kibbeh or butter (optional, melted); 4 servings injera, flatbread, or steamed rice for serving

Inspired by Dallul East African Cuisine

Time45m

Serves4

Roasted Ground Peas Cooked In Homemade Hot Sauce.

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Ingredients

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Shiro Base

1 cup roasted and finely ground dried split chickpeas (shiro powder) or roasted yellow split peas

3 cups Water or vegetable broth

3 tbs neutral oil (vegetable, sunflower, or mild olive oil)

1 tbs clarified butter (niter kibbeh) or unsalted butter (optional for richer flavor)

1 tsp Celtic sea salt

1/4 tsp black pepper

Hot Sauce / Berbere-style Base

1 small red onion, finely chopped

3 cloves Garlic cloves, minced

1 tbs fresh ginger, minced

2 tsp berbere spice blend (or a substitute of smoked paprika + cayenne + ground fenugreek + ground coriander + ground cumin)

1/2 tsp ground cayenne pepper (adjust for heat)

1 tbs tomato paste

1/2 cup water

1 tsp lemon juice (or white wine vinegar)

1/2 tsp Celtic sea salt

2 tbs neutral oil

Garnish and Serving

2 tbs finely chopped fresh cilantro or parsley

1 small finely chopped green chili or jalapeño (optional)

1 tsp extra niter kibbeh or butter (optional, melted)

4 servings injera, flatbread, or steamed rice for serving

Method

Shiro Base

Prep shiro powder

If using whole roasted split peas, grind them finely in a spice grinder or high-speed blender until powdery. Measure 1 cup. If using pre-made shiro powder, measure 1 cup.

Heat oil and temper

In a medium saucepan, heat 3 tbs oil and 1 tbs clarified butter (or butter) over medium heat until shimmering.

Cook shiro with liquid

Whisk the shiro powder with 3 cups water or vegetable broth in a bowl to make a smooth slurry (no lumps). Pour the slurry into the saucepan and bring to a gentle simmer over medium-low heat, whisking to avoid lumps.

Simmer until thickened

Reduce heat to low and simmer, stirring frequently, for 12–18 minutes until the mixture thickens to a creamy, slightly porridge-like consistency. If it becomes too thick, add up to 0.5 cup additional water in tablespoons to reach desired texture.

Season

Stir in 1 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning; keep warm on the lowest heat while you finish the hot sauce.

Hot Sauce / Berbere-style Base

Sauté aromatics

In a separate small skillet, heat 2 tbs neutral oil over medium heat. Add the finely chopped red onion and sauté for 5–7 minutes until soft and translucent, stirring occasionally.

Add garlic and ginger

Add the minced garlic (3 cloves) and 1 tbs minced ginger to the onion and continue to cook for 1–2 minutes until fragrant, taking care not to burn the garlic.

Toast spices

Lower the heat slightly and add 2 tsp berbere spice blend and 1/2 tsp cayenne. Stir continuously for 30–45 seconds to bloom the spices and release their aroma.

Incorporate tomato and liquids

Stir in 1 tbs tomato paste and cook for 1 minute. Add 1/2 cup water to deglaze the pan and stir to form a slightly thickened sauce. Simmer for 2–3 minutes until it becomes saucy.

Finish hot sauce

Remove from heat and stir in 1 tsp lemon juice (or vinegar) and 1/2 tsp salt. Taste and adjust heat/salt. If you prefer a smoother sauce, pulse once in a small blender or use an immersion blender briefly.

Combine with shiro

Spoon 2/3 to 1 full of the hot sauce into the shiro pot and stir to incorporate. Reserve a few spoonfuls of the hot sauce to drizzle on top when serving for both flavor and presentation. Taste the combined dish and adjust salt, acidity, or heat as needed.

Garnish and Serving

Plate

Spoon shiro into a wide shallow bowl or onto a communal platter. Create a small shallow well in the center to hold additional hot sauce if desired.

Garnish

Drizzle reserved hot sauce over the top or into the well. Sprinkle the chopped cilantro or parsley and optional chopped green chili. Add a teaspoon of melted niter kibbeh or butter on top for shine and extra flavor.

Serve

Serve immediately with injera, flatbread, or steamed rice for scooping. Shiro is best hot; leftovers can be reheated gently with a splash of water or broth to loosen the texture.