4 tbsp oil
1 to 2 large onions, finely chopped
Few cloves of garlic, chopped
1 cup chickpea flour (shiro)
2 tomatoes, chopped
2 tbsp berbere spice blend
2 tbsp niter kibbeh (seasoned clarified butter) (optional)


1.    Heat oil in large frypan and when hot, add chopped onions

2.    Cook onions until lightly browned and add chopped garlic, berbere and tomatoes

3.    Add 1 cup of water and heat. When the water is simmering, add shiro flour and salt, slowly stirring until combined

4.    Cook for 15 to 20 minutes

5.    Add niter kibbeh if desired

6.    Delicious served with injera (Ethiopian flat bread)

The story behind the recipe

This flavorsome stew is an Ethiopian favourite. The recipe comes courtesy of Yodit Desta, who is well-known to Sydney-siders for her authentic and delicious Ethiopian dishes served at events, festivals and through catering.

Yodit came to Australia in 2008 as a refugee and started her catering business, Love & Peace Catering, to showcase the dishes from her country. She also shared her story and the meaning behind this recipe at the Blacktown City Celebrations for Refugee Week 2018 last week on behalf of FoodFaith. 

She says that the flavours that enhance the shiro are the classic Ethiopian ingredients. Shiro is a frequently served everyday food in Ethiopia and is vegetarian,  vegan and gluten-free.