📝 About This Recipe
Bozena Shiro is the luxurious, meaty cousin of the beloved Ethiopian Shiro Tegabino, blending the nutty earthiness of roasted chickpea flour with tender morsels of sautéed beef. This soul-warming stew is defined by its smooth, custard-like texture and the complex, fiery depth of Berbere spice and Niter Kibbeh (spiced clarified butter). It is a quintessential comfort food that captures the communal spirit of Ethiopian dining, offering a rich tapestry of flavors that dance between spicy, savory, and aromatic.
🥗 Ingredients
The Beef Base
- 1 pound Beef Chuck or Ribeye (cut into 1/2-inch small cubes)
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter; substitute with ghee if necessary)
- 2 tablespoons Vegetable Oil
Aromatics and Spices
- 2 large Red Onions (finely minced to a paste-like consistency)
- 4-5 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 3-4 tablespoons Berbere Spice (adjust based on heat preference)
- 1 tablespoon Tomato Paste (optional, for color and depth)
The Shiro Mixture
- 1 cup Shiro Powder (roasted chickpea flour mixed with spices)
- 4-5 cups Water (warm)
- 1 teaspoon Salt (to taste)
The Finish
- 2 pieces Jalapeño Peppers (deseeded and sliced into strips)
- 1/2 teaspoon Mekelesha (Ethiopian finishing spice blend; optional)
👨🍳 Instructions
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1
In a dry, heavy-bottomed pot (traditionally a clay pot or 'mitad'), add the finely minced onions over medium heat. Cook them without oil for 5-7 minutes, stirring constantly, until they soften and the moisture evaporates.
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2
Add the vegetable oil and half of the Niter Kibbeh to the onions. Sauté for another 10 minutes until the onions turn a deep golden brown and become very soft.
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3
Stir in the Berbere spice. If the mixture is too dry, add a tablespoon of water to prevent the spice from burning. Toast the Berbere with the onions for 3-5 minutes until fragrant and the oil begins to separate.
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4
Add the minced garlic, grated ginger, and tomato paste. Cook for another 2 minutes until the raw smell of the aromatics disappears.
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5
Increase the heat slightly and add the cubed beef. Sear the meat until it is browned on all sides and coated thoroughly in the spice base, about 5-8 minutes.
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6
Pour in 1 cup of warm water, cover the pot, and let the beef simmer on medium-low heat for about 15 minutes until it is tender.
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7
While the beef simmers, whisk the Shiro powder with 2 cups of warm water in a separate bowl to create a smooth, lump-free slurry.
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8
Slowly pour the Shiro slurry into the pot with the beef, stirring constantly with a wooden spoon to ensure a silky texture.
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9
Add the remaining 1-2 cups of water depending on your desired thickness. Shiro should be thick enough to scoop but thin enough to flow slightly.
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10
Bring the stew to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes. You will see bubbles popping on the surface; this is the Shiro 'cooking out' its raw flour taste.
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11
Stir in the remaining Niter Kibbeh and the salt. This adds a beautiful sheen and a final punch of flavor to the stew.
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12
Add the sliced jalapeños and the Mekelesha spice (if using). Stir gently and cook for just 2 more minutes so the peppers soften but retain their bright green color.
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13
Remove from heat and let the Bozena Shiro rest for 5 minutes before serving; it will thicken slightly as it cools.
💡 Chef's Tips
Always use warm water when mixing Shiro powder to prevent clumping and ensure a velvety finish. Don't rush the onion-browning stage; the deep caramelization provides the essential savory base for the entire dish. If the stew becomes too thick, whisk in a little more warm water a tablespoon at a time until the consistency is right. For the best results, use authentic Ethiopian Shiro powder, which is already seasoned with garlic, basil, and other herbs. If you prefer a milder heat, reduce the Berbere and add a bit more tomato paste to maintain the rich red color.
🍽️ Serving Suggestions
Serve hot on a large piece of fresh Injera (sour fermented flatbread) for an authentic experience. Pair with 'Gomen' (braised collard greens) to provide a fresh, bitter contrast to the rich stew. Include a side of 'Ayib' (Ethiopian cottage cheese) to help cool the palate from the Berbere spice. Accompany with a traditional Ethiopian Honey Wine (Tej) or a cold, crisp lager. Enjoy communally from a single platter, using pieces of Injera to scoop up the stew with your hands.