Shiro. Cream of chickpeas
Shirò is a cream of chickpeas, tomato and spices typical of Ethiopian and Eritrean cuisine. Usually served with zighinì. We recommend enjoying shirò on injera bread.
Time 1 hour
Serves 4
Ingredients
500 ml water
Half onion
1 clove of garlic
3 tablespoons of chickpea flour
Ripe tomatoes or puree
Salt to taste
Berbere
Extra virgin olive oil to taste
Preparation
In a pan, sauté the onion and garlic with a tablespoon of extra virgin olive oil, add the berberè (mix of hot spices) and brown everything for about ten minutes. At this point, add the chickpea flour, tomato and water a little at a time, until you get the desired consistency. Cook everything for about twenty minutes and season with salt to taste. Your shirò is ready.
……………..
Ethiopia. A traditional salad of potatoes and beetroot
Today we prepare a traditional beetroot and potato salad, to be enjoyed both hot and warm.
Time 50 minutes
Serves 4
3 medium beets,
2 teaspoons salt,
5 potatoes, peeled and chopped,
1 white onion, chopped,
1 ½ teaspoons ginger,
1 clove garlic,
60 ml vegetable oil,
1 teaspoon ground mustard.
Preparation
Fill a large pot with water and immerse the previously cleaned beets. Boil for about 35-40 minutes or until the beets are soft. Peel the potatoes and cut them into quarters and place them in a separate pot with boiling water. Cook for about 10-12 minutes, until the potatoes are soft. When the beets are ready, pass them under water to cool them. Use your hands to remove the beetroot peel. Cut each beetroot into small pieces. In a large pan, add the vegetable oil and chopped onion and fry it. Now add the ginger, garlic, ½ teaspoon of salt and mustard and mix well. Once this mixture has become fragrant, add the cooked potatoes and beets, mixing everything together. Transfer the potato and beetroot mixture to a separate bowl and season with salt. Serve the salad cold as usual or warm.
