Shiro is one of Ethiopia’s most beloved and widely consumed dishes. Made from finely ground roasted chickpeas or broad beans, blended with spices such as garlic, onion, and berbere, Shiro is cooked into a smooth, flavorful stew and traditionally served with injera. It is especially common during fasting seasons, when plant-based meals take center stage, but remains a favorite year-round across households and regions where cereal-based farming system dominates.
Beyond its comforting taste, Shiro reflects the wisdom of Ethiopian food culture: simple ingredients, carefully prepared, creating a nourishing and satisfying meal.
Nutritional Value and Health Benefits
Shiro is a highly nutritious, plant-based dish. Its main ingredient: legumes—provide a rich source of plant protein, making it an important protein option during fasting periods. It is also high in dietary fiber, which supports digestion, promotes fullness, and helps regulate blood sugar levels.
Shiro contains essential minerals such as iron, magnesium, and potassium, contributing to energy production, muscle function, and overall body balance. The spices used in Shiro, including garlic, ginger and berbere (or turmeric when mild dish is preferred), add antioxidant and anti-inflammatory properties, supporting immune health. When prepared with minimal oil, Shiro is naturally low in saturated fat and aligns well with healthy, balanced diets.
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