|Place of origin||Eritrea|
|Main ingredients||Chickpeas or broad beans, onions, garlic|
Shiro is a homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal. It is 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 flat bread) or (unleavened flat bread). Tegabino Shiro is a type of shiro made from heavily spiced legume, chickpea, field pea, or fava bean, flour, oil (or butter), and water brought bubbling to the table in a miniature clay pot or shallow (often dented) aluminum pan. Its true aficionados usually consume it with a dark or sergegna injera.
However, it can be cooked in shredded taita and eaten with a spoon, this version would be called shiro fit-fit.
It can also be mixed with injera and cooked together to have shiro fitfit.
- 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)