Shiro, also called shiro wat or tsebhi shiro, is a stew originating in Northern Ethiopia and Southern Eritrea and an essential part of Eritrean and Ethiopian cuisine, made primarily from powdered chickpeas or broad bean meal, typically with minced onions and garlic and, depending on regional variation, ground ginger, chopped tomatoes or chili peppers. It is served atop injera or the unleavened flatbread kitcha, and a heavily spiced version called tegabino shiro is brought bubbling to the table in a small clay pot or aluminum pan. Shiro is naturally a vegan dish, though non-vegan variations add niter kibbeh, a spiced clarified butter, or meat, in which case it is called bozena shiro, and it is especially favored during fasting seasons such as Lent and Ramadan.
Facts
Origin RegionSourced to the subject's own accountNorthern Ethiopia and Southern Eritrea 1 Connections
Sources
1. Shiro (Wikipedia)
WikipediaLead sectionQuote, Lead section
is a stew served for either lunch or dinner, originating from Northern Ethiopia and Southern Eritrea.
Open Questions (1 open question)
When did shiro take shape as a distinct Ethiopian and Eritrean chickpea stew?
Wikipedia's article on shiro carries no History section and gives no year, century or historical account anywhere in the text for when the dish emerged; only its region, ingredients and preparation are described.
What would resolve this A food-history source establishing when shiro took shape as a distinct chickpea or broad-bean stew in Ethiopian and Eritrean cuisine.
food historyShiro (Wikipedia)
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