Shiro

Ground chickpea or broad-bean flour is simmered with onion, garlic and berbere into a smooth, savoury stew that bubbles like lava. As a vegan dish, it is essential during Ethiopian Orthodox fasting.

Shiro is a cornerstone of Ethiopian cuisine, a smooth stew made from ground chickpeas or broad beans, simmered with onions, garlic, and the spice blend berbere. Its origins are not precisely documented, but it has been a staple for centuries, particularly in the highlands, where legumes are abundant and form a key protein source for many households.

Regional variations exist across Ethiopia, with some versions adding niter kibbeh (spiced clarified butter) for richness, while others remain purely vegan. Because it contains no animal products, shiro is central to Ethiopian Orthodox Christian fasting periods, when meat and dairy are avoided, and is traditionally eaten with injera, the sour flatbread, often as part of a communal meal.