Ethiopian Style Shiro

Ethiopian Style Shiro


  • 1 cup of Shiro flour
  • 3 onions, chopped
  • 2 teaspoons of mashed garlic
  • 3 tomatoes sliced
  • ¾ cup of oil
  • 4 cups of boiling water
  • Salt to taste
  • Mild green chilli or jalapeños (optional)


  1. On medium heat, lightly fry the onions in the oil. Add the garlic and tomatoes. Mix until the onions and garlic start to brown.
  2. Add water and when it starts to bubble, add the Shiro flour. Use a whisk to make sure that there are no clumps. If the Shiro thickens too quickly, add a bit more boiled water.
  3. Let it cook for 10 minutes, stirring intermittently. Add a bit more water if needed, but keep the consistency slightly thick.
  4. Shiro is ready to serve when oil rises to the surface.
  5. For an extra bite, add in the mild green chili or jalapeños before turning off the stove.


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