in Recipes


  • ½ cup oil
  • ½ cup chickpea flour
  • 2 medium onions, pureed
  • 1 roma tomato, pureed
  • 4 cloves of garlic, chopped
  • 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter)
  • 2 to 2 ½ cups of water
  • 3 tablespoons berbere spice
  • 1 teaspoon garlic powder
  • ¼ teaspoon sugar
  • Salt, to taste
  • 1 jalepeno, chopped (optional)


  1. Bring a heavy bottom stockpot to medium heat. Add pureed onions to the dry pan, and saute until they become dry and start to take on color- about 4-5 minutes. Add the oil and berbere spice. Saute for 1-2 minutes until fragrant.
  2. Next add tomato and chopped garlic. Saute for 2-3 minutes more.
  3. Now start whisking in about half of the chickpea flour. Gradually start to add about 1 cup of water. Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner.
  4. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.
  5. Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.
  6. Garnish with jalepeno, if desired.
  7. Serve with fresh injera.