Recipes

As an immigrant and a single mother in Canada and due to how busy my schedule gets my only fear is the lack of time, I spend with my child which puts my daughter in a spot where she adapts to the traditions of Canada and forgets her own language and eventually the traditional meals that I was taught from my mother however this quarantine I spent cooking and introducing my daughter to different kinds of traditional meals like Shiro.

That’s why I decided to share and walk through the recipe with you.

 Ingredients:

• 2 diced red onions
• 2 tablespoons of oil
• 2 diced tomatoes
• 1 diced red pepper
• 3 cloves of diced Garlic
• 2 teaspoons of salt (optional)
• 3 tablespoons of berbere spice
• 1L of water
• ½ cup of Chickpea flour

Direction:

You’ll need a large stockpot to a medium-heat stove. Ethiopian Shiro Wat (thegourmetgourmand.com)

Pour 1 tablespoon of oil into the medium heated stockpot, after 11 minutes add 2 diced red onions. Let the oil cook the onion for about 10-20 minutes then add the 2 diced tomatoes to the stockpot and gently stir it (this will only need to be cooked for about 1 minute) Now you’re ready to add 3 tablespoons of berbere spice, after adding you’ll need to stir it while adding one at a time a 1L of water. Finishing with our main ingredient add ½ of chickpea flour to the stockpot, and again you’ll need to stir it and now you’re ready to serve your Shiro with a traditional flatbread, Injera. You can buy this at a local Ethiopian or Eritrean restaurant.