While in Ethiopia, I had shiro and loved it…so Fekadu stopped and we picked up some -which also gave me a chance to use my Ameseginalehu (thank you).
So…this past week I finally fixed it along with some misir wat. (that recipe coming next!)
I basically combined 2 different Shiro recipes.
Shiro for Two
1/2 C shiro powder
some chopped onion (say 1/4 cup, or more if you really like onions)
some chopped tomato (about two small-ish medium tomatoes. I skin them first) or use tomato paste
a few Tbs of vegetable oil
1-2 C. of water
salt to taste
extra berbere powder if you like it spicier
Injera for serving
Puree the onion in a food processor. Heat some oil in a pan and saute the onion until soft and just starting to brown. Puree the tomato in a food processor. Add it to the onion and saute a bit. Add the shiro powder and 1 cup of water. Stir to mix. Cook for a bit and salt and spice to taste. The shiro will thicken. Turn off heat.
and the one from http://www.ethiopianspices.com/html/recipes.asp
Shiro (This is a simple dish to make.)Measurements and Ingredients (serving for 10)
2 cups of Mitten or Nech Shiro
2 large onion fine chopped
1 cup of vegetable oil
5 teaspoons minced or powder garlic
1 table spoon Berbere
2 teaspoons salt (as needed)
10 cups of water
Preparation Method: In a medium pot, simmer onion and garlic with vegetable oil. Add berbere and simmer for about 5 minutes at low heat while adding a dash of water to avoid sticking. Add the remaining water and mix the shiro by adding a small portion of the shiro flour at a time and continuously stirring. Let it cook until it becomes thick, but runny for about 20 minutes at low heat. For thicker shiro add more shiro flour. For extra flavor finish off by adding a spoon of Neter Kibe (Seasoned Ethiopian Butter). Serve hot with Injera (Ethiopian flat bread made of teff).
So..here is what I did….used the Ethiopian Spices recipe but added some pureed tomato (I didn’t have any fresh tomatoes) and I did not use that much oil. Only as much needed to simmer the onion and garlic.
It was very good…but I used too much berbere. I think I put 2 tablespoons in? (not sure why as I am now reading that it only says 1)
no wonder it was so hot! :)
forgot to take picture of finished product!
I also made some more Niter Kibeh using this recipe ( I have another recipe that uses butter..but thought I’d try this one) From what I read, this is put in a lot of recipes!
How to make the oil (this is for one litre or about 32 oz) – you can vary the amounts to your taste:
Place the following in a heavy-bottomed, deep saucepan:
One medium-large onion, chopped
About 2 tablespoons grated fresh ginger
3-4 cloves garlic, chopped
1 tbsp dried basil
1 tablespoon fenugreek
8 cardamom seeds, 6 whole cloves, crushed up a bit with mortar and pestle
1 tsp ground nutmeg
2 or three pieces cinnamon bark (sticks)
2 tsp turmeric (mostly for that wonderful golden colour – which stains everything)
Over everything, pour one litre of olive or canola-olive blended oil
Simmer on medium heat (turn to low if bubbling too strongly) for about one hour, stirring occasionally. Allow to cool. Use metal strainer to remove solids from pan, and then pass the liquid through several layers of cheesecloth. If you let the oil cool before straining, you won’t burn yourself and you can strain directly into plastic containers. Refrigerate. Pure olive oil will slightly congeal and “solidify” when refrigerated, but the olive-canola blend stays liquid.
If you try these let me know what works for you! I am constantly changing everything to suit our tastes! :) and there is a seemingly endless list of recipes out there!