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Inaccurate association - food is native to northern enthiopia/southern eritrea ethnic groups and has been absorbed into the larger ethiopian cusine
 
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{{Short description|Powdered stew originated from Ethiopia and Eritrea}}
{{Infobox prepared food
| name = Shiro
| image = Taita_and_shiro.jpg
| image_size = 250px
| caption = Shiro served upon injera is a staple food of [[Eritrean cuisine|Eritrean]] and [[Ethiopian cuisine]]▼
| image_alt =
| alternate_name = ▼
▲| caption = Shiro served upon injera is a staple food of [[Eritrean cuisine|Eritrean]] and [[Ethiopian cuisine]]
| country = [[Ethiopia]] and
▲| alternate_name =
[[Eritrea]]▼
| type = [[Stew]]▼
| region =
| course = {{plainlist|
| creator = ▼
* [[Lunch]]
| course =
* [[Dinner]]
▲| type = [[Stew]]
}}
| served = ▼
| country = {{plainlist|
| main_ingredient = [[Chickpea]]s or [[broad bean]]s, [[onion]]s, [[garlic]]
* [[Ethiopia]]
| variations = Shiro [[fit-fit]]▼
▲ * [[Eritrea]]
| calories = ▼
}}
| other =
| region = [[East Africa]]
| national_cuisine =
▲| creator = <!-- or | creators = -->
| year =
| mintime =
| maxtime =
▲| served =
| main_ingredient = {{plainlist|
* [[Chickpeas]]
* [[Broad beans]]
* [[Onion]]s
* [[Garlic]]
}}
| minor_ingredient =
▲| variations = Shiro [[fit-fit]]
| serving_size = 100 [[Gram|g]]
▲| calories = 353
| calories_ref =<ref>{{Cite web|url=https://shop.birlin-muehle.de/en/Ready-mixes/Miten-Shiro.html|title = Habesha Food &#124; Miten Shiro &#124; purchase online}}</ref>
| protein = 22.3
| fat = 4.8
| carbohydrate = 50
| glycemic_index =
| similar_dish =
}}
[[File:%27Shiro%27.JPG|thumb|Chickpeas being prepared for grinding into flour for ''shiro tsebhi'']]
'''Shiro''' ({{lang-gez|ሽሮ|šəro}}), also called '''shiro wat''' ({{lang-am|ሽሮ ወጥ|šəro wäṭ}}), or '''tsebhi shiro''' ({{lang-ti|ጸብሒ ሽሮ|ṣäbhi šəro}}),(Oromo: Ittoo Dokkee), is a homogeneous [[stew]] whoseserved for either lunch or dinner, originating from Northern [[Ethiopia]] and Southern [[Eritrea]]. An essential part of [[Eritrean cuisine|Eritrean]] and [[Cuisine of Ethiopia|Ethiopian cuisine]], its primary ingredient is powdered [[chickpeas]] or [[broad bean]] meal. It isand often prepared with the addition of minced [[onion]]s, [[garlic]] and, depending upon regional variation, ground [[ginger]] or chopped tomatoes and chili-peppers. Shiro is served atop [[injera]] (leavened flatbread) or [[kitcha]] (unleavened flatbread). Tegabino shiro is a type of shiro made from heavily spiced legume, chickpea, field pea, or fava bean, oil (or butter), and water. It is brought bubbling to the table in a miniature [[Pottery|clay pot]] or shallow aluminum pan. It is often consumed with dark or ''sergegna'' injera.<ref>{{Cite book|title=Stirring the Pot: A History of African Cuisine|last=McCann|first=James C.|publisher=Ohio University Press|year=2009|isbn=9780896804647|location=|pages=104}}</ref>
 
Shiro can be cooked and added to shredded injera or taita and eaten with a spoon; this version is called ''shiro [[fit-fit]]''. Shiro is a [[vegan food]], but there are non-vegan variations that use ''[[niter kibbeh]]'' (a spiced, clarified butter) or meat (in which case it is called ''bozena shiro'').
 
 
Shiro is an essential part of [[Eritrean cuisine|Eritrean]] and [[Cuisine of Ethiopia|Ethiopian cuisine]]. It is a favorite dish during special occasions, including [[Tsom]] ([[Lent]]), [[Ramadan]] and other fasting seasons.
 
 
== Preparation ==
The preparation of shiro wat first involves cooking the ground chickpeas or lentils. Then mixing the roasted grains with water in a separate pot along with onions, garlic, and ginger. which are then sautéed and mixed with peppercorns to create a flavorful base.
 
==See also==
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{{Ethiopia-cuisine-stub}}
 
[[la:Siro]]
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