Tsebhi Shiro is a comforting, richly spiced stew made from powdered broad beans cooked down with tomatoes, onions, garlic, and an aromatic blend of spices—often including berbere, a signature East African chili blend.
In Eritrea, Tsebhi means “stew,” and Shiro refers to the ground legume flour base. It’s typically served with injera, a soft, tangy flatbread, and is a staple dish during religious fasting periods and everyday meals alike.
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Eritrean Must-Have Tsebhi Shiro: Step-by-Step Cooking Guide
Description
Tsebhi Shiro is a comforting, richly spiced stew made from powdered broad beans, cooked down with tomatoes, onions, garlic, and an aromatic blend of spices—often including berbere, a signature East African chili blend.
Background and Origin
Shiro is a spiced bean powder stew often enjoyed in Eritrean and among Ethiopian Orthodox Christians who observe long periods of fasting from animal products. This led to the development of nutrient-dense, plant-based meals like Shiro, which offer sustenance without compromising flavor.
Historically, legumes like chickpeas and fava beans were widely cultivated in the Horn of Africa, making them both accessible and sustainable staples. Over generations, families developed their own shiro flour mixes, sometimes grinding the legumes with garlic, ginger, and spices for added depth.
Shiro is a symbol of warmth, home, and heritage—a dish you could make simply for everyday sustenance. You can serve shiro for guests on special occasions.
Ingredients
Instructions
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How to Prepare Shiro
- In a cooking pot on medium heat, roast the chopped onion for 2 minutes, then add the oil. Stir-fry the onions until they are almost brown, then add the chopped tomatoes. Continue to stir-fry the tomatoes for 2 minutes. Add the minced garlic at this point. Let it simmer for 2 minutes, then scoop some of the sauce into the jalapeno. Set aside.
- Pour the water into the remaining sauce in the pot and allow it to boil. Add the sliced jalapeno.
- Once the sauce is boiling, add salt to taste.
- Add a tablespoon of the shiro and stir it into the sauce. Continue to add two or more tablespoons of shiro to the boiling water and stir until smooth. Depending on how thick you want the tsebhi shiro, add more or less shiro.
- Cover the pot and allow the shiro to cook for 10 minutes. Stir and adjust the salt to taste.
- Serve with the stuffed jalapeno and injera.
Video credit- Yodit's Table–YouTube
Note
Tips for Preparing Tsebhi Shiro
- Don’t blend the tomatoes. Just roughly chop them before using them.
- Mix the shiro thoroughly into the sauce so there are no lumps.
- Always add one or two teaspoons of shiro flour at a time to avoid lumps and making it too thick.
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Whether in a rural village or a bustling city, Tsebhi Shiro remains a timeless, beloved dish—humble in ingredients but rich in culture, flavor, and history.
Happy cooking!
