📍 Where this dish comes from: Ethiopia · Simien Mountains
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Discover the history of this region →
Shiro is one of Ethiopia’s most common everyday dishes — a smooth, spiced stew traditionally thickened with ground chickpea flour, eaten constantly across the country, from humble weekday dinners to fasting- day tables. This version leans on toasted almond flour to rebuild that same silky, spoonable consistency, carrying the full berbere depth without the traditional legume base.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 3 tbsp niter kibbeh or oil
- 1 onion finely diced
- 3 cloves garlic minced
- 1 tbsp berbere spice blend
- 1/2 cup almond flour lightly toasted
- 1 tomato diced
- 2 cups vegetable broth
- Salt to taste
Instructions
- Heat niter kibbeh in a pot over medium heat. Add onion, cook 5 minutes until softened.
- Add garlic, cook 1 minute.
- Stir in berbere, cook 1 minute until fragrant.
- Add almond flour directly to the pot, stirring constantly, and toast 2 minutes.
- Stir in tomato, cook 3 minutes.
- Gradually whisk in broth to avoid lumps, then bring to a gentle simmer.
- Simmer, stirring often, 10 minutes until thickened to a smooth, spoonable consistency.
- Season with salt and serve hot.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 9g | Fat: 26g | Fiber: 3g
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Health Benefits
- Almond flour provides healthy monounsaturated fats and vitamin E.
- Berbere’s chili and fenugreek base carries antioxidant compounds throughout the dish.
- A fully plant-based dish naturally suited to fasting-day and vegetarian tables alike.