Recipe: Make Ethiopian injera and shiro at home
Injera, a sourdough-risen flatbread with a unique, slightly spongy texture, is a staple in Ethiopia. Paired with shiro, a flavorful chickpea stew, it offers a delightful vegetarian and eggless meal. Originating from the Horn of Africa, both dishes are culturally significant and often enjoyed at gatherings. Let's start cooking to bring a taste of Ethiopia to your kitchen.
Gather the following ingredients
For the injera, arrange for two cups of teff flour, three cups of water (adjust as needed), and one-half teaspoon of salt. For the shiro, get one cup of chickpea flour, two tablespoons of olive oil, one large onion (finely chopped), two cloves of garlic (minced), one teaspoon of ginger (minced), one tablespoon of berbere spice mix, three cups of water, and salt to taste.
Preparing the injera batter
Mix teff flour with water in a large bowl until it forms a smooth batter. The consistency should be similar to that of pancake batter; adjust by adding more water or flour as necessary. Cover the bowl with a clean cloth and let it ferment at room temperature for one to three days. The fermentation process will give injera its distinctive tangy flavor.
Cooking the injera
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with oil if not using non-stick cookware. Pour enough batter onto the pan to cover the surface thinly. Cook until holes form on the surface and edges lift from the pan—about one minute—then cover for another two minutes until fully cooked through. There is no need to flip it over.
Preparing shiro stew
Warm olive oil in a medium pot over medium heat. Then, add onion, garlic, and ginger, sauteing until they become translucent but not browned, which takes about five minutes. Next, stir in the berbere spice mix for roughly 30 seconds. Following this, add chickpea flour to the mix. Continue to cook while stirring constantly for another two minutes to prevent any lumps from forming.
Finalizing shiro stew
Gradually add three cups of water to the pot, stirring constantly to prevent lumps with the chickpea flour mixture. Bring it to a boil, then reduce the heat and let it simmer uncovered. Continue simmering for about 15 minutes or until the mixture thickens to a porridge consistency. Season with salt according to taste. This process ensures a smooth and flavorful shiro stew.
