📝 About This Recipe
Shiro Tegabino is the ultimate Ethiopian soul food, a thick and velvety chickpea flour stew served bubbling hot in a traditional clay pot called a 'manchet'. Unlike the thinner Shiro Wot, Tegabino is prized for its dense, nutty texture and the deep, complex heat provided by Berbere spice and slow-simmered aromatics. This vegan masterpiece is a staple of the 'Yetsom' (fasting) menu, offering a rich, protein-packed experience that is as satisfying as any meat dish.
🥗 Ingredients
The Aromatic Base
- 2 large Red Onions (very finely minced, almost to a paste)
- 4 tablespoons Niter Kibbeh (or Vegetable Oil for Vegan) (Ethiopian spiced clarified butter adds authentic depth)
- 5 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
The Spice and Body
- 1 cup Shiro Powder (roasted chickpea or bean flour mixed with spices)
- 2-3 tablespoons Berbere Spice Blend (adjust based on desired heat level)
- 1 tablespoon Tomato Paste (for color and umami)
- 3 cups Water (boiling, added gradually)
- to taste Salt (Shiro powder often contains salt, so taste first)
The Finish
- 2 pieces Jalapeño Peppers (deseeded and sliced into rounds or strips)
- 1/2 teaspoon Mekelesha Spice (optional finishing spice blend)
- 4-6 pieces Injera (Ethiopian flatbread for serving)
👨🍳 Instructions
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1
Place a dry, heavy-bottomed pot (ideally a clay manchet or a cast-iron Dutch oven) over medium heat. Add the minced onions and cook them dry—without oil—for about 5-7 minutes, stirring constantly to prevent burning until they lose their moisture and turn translucent.
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2
Add the Niter Kibbeh or vegetable oil to the onions. Sauté for another 5 minutes until the onions are soft and fragrant.
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3
Stir in the Berbere spice blend and the tomato paste. Cook for 3-4 minutes on low heat, allowing the spices to toast and the 'raw' smell of the Berbere to dissipate. If it sticks, add a tablespoon of water.
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4
Add the minced garlic and grated ginger. Sauté for 2 minutes until just fragrant, being careful not to brown the garlic.
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5
Slowly pour in 2 cups of the boiling water, whisking it into the onion and spice base to create a smooth, thin sauce.
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6
Now, begin adding the Shiro powder. Sift it in slowly with one hand while whisking vigorously with the other to ensure no lumps form. This is the most critical stage for a smooth Tegabino.
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7
As the mixture thickens, add the remaining 1 cup of boiling water. The consistency should be like a thick gravy or a loose porridge at this stage.
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8
Reduce the heat to low. Cover the pot and let the Shiro simmer gently for 15-20 minutes. The flour needs this time to cook through and lose its grainy texture.
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9
Check the pot occasionally; if the Shiro becomes too thick (like a paste), whisk in a small amount of hot water. If it's too thin, simmer uncovered for a few more minutes.
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10
Taste the stew. Add salt if necessary and stir in the Mekelesha spice if using.
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11
Just before serving, top the bubbling stew with the sliced jalapeños and an extra drizzle of Niter Kibbeh for a glossy finish.
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12
Serve immediately while the stew is still vigorously bubbling. The clay pot will retain heat, keeping the Shiro sizzling as it reaches the table.
💡 Chef's Tips
Always use boiling water when adding to the Shiro powder; cold water can cause the chickpea flour to clump and creates an uneven texture. If you cannot find Shiro powder, you can make a 'quick' version by toasting chickpea flour and mixing it with garlic powder, onion powder, and extra Berbere. The secret to the best Shiro is the 'dry fry' of the onions; it creates a sweetness that balances the spicy Berbere. Don't skimp on the oil or Kibbeh; Shiro is naturally lean, and the fat provides the essential mouthfeel and carries the spice flavors. Whisking is your best friend—if lumps do appear, use an immersion blender for a few seconds to achieve that signature silky-smooth Tegabino texture.
🍽️ Serving Suggestions
Serve traditionally on a large platter lined with Injera, allowing the bread to soak up the juices. Pair with a side of 'Gomen' (braised collard greens) for a pop of color and freshness. Include a fresh 'Azifa' (lentil salad) or a simple tomato and onion salad (Timatim Selata) to cut through the richness. Enjoy with a glass of Tej (Ethiopian honey wine) or a cold lager to balance the heat of the Berbere. Always eat with your right hand, using torn pieces of Injera as your spoon to scoop up the thick stew.