Eritrea | Recipe

Eritrean Shiro

Silky Eritrean chickpea flour stew spiced with berbere, garlic, and niter kibbeh — creamy comfort in every bite.

Country
Eritrea
Region
East Africa
Time
35 min
Serves
4
Level
easy
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Recipe overview

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Shiro is the everyday hero of Eritrean cuisine and the essential fasting food during Orthodox Christian Lent. Made from roasted chickpea flour, it comes together in under 30 minutes but tastes like it simmered for hours. It is the most affordable and beloved dish in the country, eaten by rich and poor alike.

What the dish tastes like

Silky Eritrean chickpea flour stew spiced with berbere, garlic, and niter kibbeh — creamy comfort in every bite.

When to cook it

Best for everyday meals, with a easy cooking level and about 35 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

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Vegetarian Africa is the main AfroKitchen collection route tied to this dish right now. Vegetarian Africa

Servings: 4

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How to cook it

Step-by-step instructions

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1
Saute Base
Heat niter kibbeh in a pot. Saute onion until softened. Add garlic, berbere, and jalapeno. Cook 2 minutes.
Saute 08:00
2
Add Liquid
Add tomato paste and water. Bring to a simmer.
Heat 05:00
3
Add Shiro
Gradually whisk in shiro powder, stirring constantly to prevent lumps. The mixture will thicken quickly.
Add shiro powder slowly while stirring — it thickens fast and can clump if added too quickly.
4
Simmer
Reduce heat to low. Simmer, stirring frequently, until thick and creamy with a porridge-like consistency.
Shiro should be thick enough to hold its shape on injera but still pourable.
Simmer 15:00
5
Serve
Ladle shiro onto injera. Drizzle with a little extra niter kibbeh on top. Serve hot.
During fasting season, replace niter kibbeh with olive oil for a fully vegan version.

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