In Eritrea, shiro is prepared with a touch of artistry and a unique balance of ingredients. The precise amounts may vary depending on personal preferences and family recipes, but here's a rough guideline for creating a distinctive shiro.


• 1 cup finely ground chickpea or lentil flour

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves of garlic, minced

• 2 teaspoons berbere spice blend

• 1 teaspoon paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon turmeric

• 2 cups vegetable or chicken broth

• Salt to taste


1. Heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown and aromatic.

2. In a separate bowl, mix the chickpea or lentil flour with the berbere spice blend, paprika, cumin, and turmeric. Stir well to combine the flavors.

3. Add the spiced flour mixture to the pan with the sautéed onions and garlic. Stir continuously to prevent any lumps from forming and to lightly toast the flour.

4. Gradually pour in the vegetable or chicken broth while stirring the mixture. Continue to stir until the sauce thickens to your desired consistency. If needed, adjust the thickness by adding more broth or water.

5. Reduce the heat to low and let the shiro simmer for 20-30 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

6. Season the shiro with salt to taste, keeping in mind that the flavor will intensify as it cooks. Adjust the spices according to your preference, adding more berbere or other spices if desired.

7. Remove the pan from the heat and let the shiro rest for a few minutes before serving. This allows the flavors to further develop.

Serve the shiro warm with injera, rice, or bread, and garnish with fresh herbs, such as cilantro or parsley, for an added touch of freshness.

Remember, the beauty of cooking lies in experimentation and adapting recipes to your taste. So feel free to adjust the amounts of spices and other ingredients to create your own distinct and flavorful shiro.

Calories in amounts:

1 cup finely ground chickpea or lentil flour:

Calories: around 440

Protein: around 30 grams

Carbohydrates: around 80 grams

Fat: around 6 grams

Fiber: around 20 grams

2 tablespoons olive oil:

Calories: around 240

Fat: around 28 grams

1 large onion, finely chopped:

Calories: around 64

Carbohydrates: around 15 grams

Fiber: around 3 grams

3 cloves of garlic, minced:

Calories: around 12

Carbohydrates: around 3 grams

2 teaspoons berbere spice blend:

Calories: around 14

Carbohydrates: around 3 grams

Fiber: around 1 gram

1 teaspoon paprika:

Calories: around 6

Carbohydrates: around 1 gram

Fiber: around 1 gram

1/2 teaspoon cumin:

Calories: around 4

Carbohydrates: around 1 gram

Fiber: around 0.5 grams

1/2 teaspoon turmeric:

Calories: around 4

Carbohydrates: around 1 gram

Fiber: around 0.5 grams

2 cups vegetable or chicken broth:

Calories: around 30 (may vary based on the brand or homemade recipe)

Carbohydrates: around 4 grams

Salt (amount not specified):

Salt does not contribute significantly to calorie content, but it can affect sodium intake.

Please note that these values are approximate and can vary based on specific brands, variations in the recipe, and serving sizes. It's always a good idea to refer to nutrition labels or use a reliable nutrition calculator for more precise calculations based on your specific ingredients and measurements.

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