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Shiro

Shiro is the most nourishing and affordable dish available - quick, low-maintenance dish that can feed many. It is a vital source of flavour and protein.
Every Ethiopian/Eritrean has a love or hate relationship with Shiro. I do not think there is anything that has far more nicknames than that of Shiro. To mention few among many 'the star', 'spoon breaker' e.t.c.
Shiro's relationship with these communities run deep. If shiro comes as a choice among many then it stands out defiantly, but if it comes as the sole choice on the table which 'was' and to some extent still 'is' true for many people back home then the relation gets sour.
You will find different mixes from household to household but to mention few among many ingredients - chickpea, onion, garlic, Ginger, cumin, basil, red paper, cardamom and few others.
Shiro is definitely best eaten fresh and served over injera with a side salad. If you want to warm shiro, then heat it in a pot over the stove rather than the microwave to preserve its flavor.
Magic ingredient mothers use to take the dish to the next level is adding Kebe (spiced butter). After wiping out the food from the tray, it will make you leak every finger like a baby.
When it came to shiro; we believe the secret lies in the type of chickpea, not in the abundance of spices.
Use Mesob shiro powder for better experience.