Shiro (food): Difference between revisions

Protein	22.3 g
Fat	4.8 g
Carbohydrate	50 g

Shiro
	Shiro served upon injera is a staple food of Eritrean and Ethiopian cuisine
Type	Stew
Course	Lunch; Dinner;
Place of origin	Ethiopia; Eritrea;
Region or state	East Africa
Main ingredients	Chickpeas; Broad beans; Onions; Garlic;
Variations	Shiro fit-fit
Food energy; (per 100 g serving)	353 kcal (1478 kJ)
Nutritional value; (per 100 g serving)
Protein	22.3 g
Fat	4.8 g
Carbohydrate	50 g
	Media: Shiro;

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Latest revision as of 20:07, 30 August 2024

Chickpeas being prepared for grinding into flour for *shiro tsebhi*

Shiro (Ge'ez: ሽሮ, romanized: šəro), also called shiro wat (Amharic: ሽሮ ወጥ, romanized: šəro wäṭ), or tsebhi shiro (Tigrinya: ጸብሒ ሽሮ, romanized: ṣäbhi šəro),(Oromo: Ittoo Dokkee), is a stew served for either lunch or dinner, originating from Northern Ethiopia and Southern Eritrea. An essential part of Eritrean and Ethiopian cuisine, its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, 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 clay pot or shallow aluminum pan. It is often consumed with dark or sergegna injera.^[2]

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 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.

References

^ "Habesha Food | Miten Shiro | purchase online".
^ McCann, James C. (2009). Stirring the Pot: A History of African Cuisine. Ohio University Press. p. 104. ISBN 9780896804647.

Ethiopian Millennium (electronic version, retrieved 19 June 2007)

This Ethiopian cuisine–related article is a stub. You can help Wikipedia by expanding it.

[1] "Habesha Food | Miten Shiro | purchase online".

[2] McCann, James C. (2009). Stirring the Pot: A History of African Cuisine. Ohio University Press. p. 104. ISBN 9780896804647.

[1]

[2]

@@ Line 1: / Line 1: @@
-{{Short description|East African stew}}
+{{Short description|Powdered stew originated from Ethiopia and Eritrea}}
 {{Infobox food
 | name = Shiro
@@ Line 16: / Line 16: @@
 * [[Eritrea]]
 }}
-| region =
+| region = [[East Africa]]
 | national_cuisine =
 | creator = <!-- or | creators = -->
@@ Line 33: / Line 33: @@
 | serving_size = 100 [[Gram|g]]
 | calories = 353
-| calories_ref =<ref>https://shop.birlin-muehle.de/en/Ready-mixes/Miten-Shiro.html</ref>
+| 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
@@ Line 41: / Line 41: @@
 }}
 [[File:%27Shiro%27.JPG|thumb|Chickpeas being prepared for grinding into flour for ''shiro tsebhi'']]
-'''Shiro''' ({{lang-gez|ሽሮ}}) is an [[East Africa]]n [[stew]]. Its primary ingredient is powdered [[chickpeas]] or [[broad bean]] meal and 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|pages=104}}</ref>
+'''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 [[stew]] served 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 and 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|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.
+Shiro 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==

v t e Legume dishes
15 Bean Soup Acarajé Amanattō Arroz con gandules Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Borracho beans Bouneschlupp Burmese tofu Caparrones Capra e fagioli Cassoulet Chana masala Chapea Cocido lebaniego Cocido madrileño Cocido montañés Cowboy beans Dal Dal bati churma Dal bhat Dalcha Deep-fried peanuts Dhokla Dilly beans Doubles Douzhi Fabada asturiana Fabes con almejas Falafel Fasolada Fasole cu cârnați Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnaches Gigandes plaki Green bean casserole Guernsey Bean Jar Hong dou tang Hoppin' John Hummus Idli Jidou liangfen Kongbap Kuli-kuli Lablabi Liangfen Linsen mit Spätzle Marrowfat peas Matevž Lobio Molagoottal Moros y Cristianos Msabbaha Mujaddara Murukku Mushy peas Nokdumuk Pabellón criollo Paella Panelle Paripu Pasta e fagioli Pastizz Pasulj Patbap Patjuk Pea soup Peabutter Pease pudding Pie and peas Pie floater Pokhemma Pork and beans Porotos con rienda Purtumute Rajma Red bean cake Red bean paste Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Shiruko Soup beans Stew peas Succotash Texas caviar Tavče gravče Umngqusho Yun dou juan
See also	List of bean soups List of tofu dishes
Category

v t e African cuisine
National cuisines	Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Cape Verde Central African Republic Chad Comoros Democratic Republic of the Congo Djibouti Egypt Equatorial Guinea Eritrea Eswatini (Swaziland) Ethiopia Gabon Gambia Ghana Guinea Guinea-Bissau Ivory Coast Kenya Lesotho Liberia Libya Madagascar Malawi Mali Mauritania Mauritius Morocco Mozambique Namibia Niger Nigeria Republic of the Congo Rwanda Saint Helena São Tomé and Príncipe Senegal Seychelles Sierra Leone Somalia South Africa South Sudan Sudan Tanzania Togo Tunisia Uganda Western Sahara Zambia Zimbabwe
Ethnic and regional cuisines	Arab Berber Jewish Ethiopian Mizrahi Sephardi Maghrebi Mediterranean West African Zanzibar
Lists	List of African cuisines List of African dishes
Category