📝 About This Recipe
Shiro Alicha is the gentle, sophisticated cousin of the spicy Shiro Wot, celebrated for its buttery texture and nuanced aromatics. This beloved vegan staple of the Ethiopian Orthodox fasting tradition (Yetsom) relies on finely ground chickpeas or broad beans infused with the delicate warmth of turmeric and ginger. It is a soul-warming, velvety stew that captures the essence of Addis Ababa’s home kitchens, offering a mild yet deeply savory experience that is perfect for those who prefer flavor over heat.
🥗 Ingredients
The Aromatic Base
- 2 large Red Onions (very finely minced, almost to a paste)
- 4-5 cloves Garlic (finely grated or pressed)
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 1/2 cup Vegetable Oil (neutral oil like canola or sunflower; traditional recipes use a generous amount)
The Shiro Core
- 1 cup Shiro Powder (spiced chickpea flour mix; look for 'Mitten Shiro' for best flavor)
- 4-5 cups Water (filtered water, added gradually to control thickness)
- 1 teaspoon Turmeric (for that iconic golden Alicha hue)
- 1 teaspoon Salt (adjust to taste)
The Finishing Touches
- 2-3 pieces Green Chili Peppers (Serrano or Jalapeño, sliced lengthwise for aroma without heat)
- 1-2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter; use a vegan version to keep it Yetsom)
- 1/2 teaspoon Mekelesha (optional finishing spice blend of cardamom, cloves, and cinnamon)
👨🍳 Instructions
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1
Place the finely minced red onions in a heavy-bottomed pot or a traditional clay 'dist' over medium heat. Do not add oil yet; dry-sauté the onions for 5-7 minutes, stirring constantly, until they soften and their moisture evaporates.
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2
Once the onions are soft and translucent, add the vegetable oil. Sauté for another 5 minutes until the onions begin to turn golden but not brown.
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3
Stir in the grated garlic, ginger, and turmeric. Cook for 2-3 minutes until the raw aroma of the aromatics disappears and the oil takes on a bright yellow color.
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4
Add about 2 cups of the water to the pot and bring it to a gentle simmer.
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5
This is the crucial step: Slowly whisk in the Shiro powder. Add it in a steady stream while whisking vigorously to ensure there are no lumps. The mixture will thicken rapidly.
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6
Gradually add the remaining 2-3 cups of water while continuing to stir. The consistency should be like a thick, pourable gravy.
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7
Reduce the heat to low. Let the Shiro simmer gently. You will see bubbles popping through the surface—this is often called 'smiling' Shiro.
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8
Cook for 20-25 minutes. If the stew becomes too thick, add a splash of warm water. The Shiro is ready when the oil begins to separate and rise to the top.
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9
Stir in the salt and the sliced green chilies. The chilies should provide fragrance rather than intense spice.
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10
Add the Niter Kibbeh (or vegan spiced butter) and the Mekelesha spice if using. Stir gently as the butter melts into the stew, adding a glossy sheen and rich depth.
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11
Give it one final taste and adjust the salt if necessary. The texture should be completely smooth and velvety.
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12
Remove from heat and let it sit for 5 minutes before serving. This allows the flavors to settle and the texture to thicken slightly.
💡 Chef's Tips
The secret to a great Shiro is 'patience'—the longer you simmer it on low heat, the smoother the chickpea flour becomes. Always use red onions rather than white or yellow; they provide the traditional sweetness and depth required for Ethiopian stews. If you find lumps forming when you add the powder, use a whisk or an immersion blender briefly to smooth it out before the final simmer. To keep the dish strictly vegan, ensure your Niter Kibbeh is made with oil and spices rather than dairy butter. Don't skimp on the oil; Shiro needs a good amount of fat to achieve that signature silky mouthfeel.
🍽️ Serving Suggestions
Serve hot on top of a large piece of fresh Injera (sour fermented flatbread). Pair with Gomen (braised collard greens) for a beautiful color and nutritional contrast. Accompany with a side of Timatim Salata (Ethiopian tomato salad) to provide a bright, acidic crunch. Enjoy with a glass of Tej (Ethiopian honey wine) or a simple black tea. Traditionally eaten by hand, using pieces of Injera to scoop up the velvety stew.