📝 About This Recipe
Shiro Firfir is a beloved Ethiopian staple that transforms smooth, spiced chickpea flour stew into a hearty breakfast feast by folding in ribbons of tangy, fermented injera. This dish is a masterclass in texture, combining the velvety richness of roasted legumes with the soft, sauce-soaked bite of Ethiopia's signature flatbread. Infused with the complex heat of Berbere and the aromatic depth of Niter Kibbeh, it is a soul-warming way to start your day with authentic Addis Ababa flair.
🥗 Ingredients
The Aromatics
- 2 medium Red Onion (very finely minced)
- 4 cloves Garlic (pressed or minced into a paste)
- 1 tablespoon Ginger (freshly grated)
- 1/4 cup Vegetable Oil (or use Niter Kibbeh for non-vegan version)
The Spice and Base
- 2-3 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 large Roma Tomato (finely diced)
- 1 tablespoon Tomato Paste
- 1/2 cup Shiro Powder (spiced chickpea flour)
- 2 1/2 cups Water (warm water)
- 1 teaspoon Salt (to taste)
The Firfir Body and Garnish
- 3-4 pieces Injera (torn into bite-sized 1-inch pieces)
- 1-2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter (optional for finishing))
- 2 pieces Jalapeño or Green Chili (deseeded and sliced into rounds)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Place the finely minced onions in a dry heavy-bottomed pot or Dutch oven over medium heat. Sauté the onions without oil for about 5-7 minutes, stirring constantly until they release their moisture and turn translucent/slightly golden.
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2
Add the vegetable oil (or half of the Niter Kibbeh) to the onions. Continue to sauté for another 3-5 minutes until the onions are soft and fragrant.
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3
Stir in the garlic and ginger paste. Cook for 2 minutes until the raw aroma disappears, being careful not to burn the garlic.
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4
Add the Berbere spice blend and tomato paste. Stir well to combine with the aromatics, creating a thick, deep red paste (known as a 'kulet'). If it sticks, add a tablespoon of water.
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5
Add the diced Roma tomatoes. Cook for 5 minutes until the tomatoes have broken down completely and integrated into the sauce.
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6
Slowly whisk in the Shiro powder. It is essential to whisk vigorously while adding the powder to avoid lumps, creating a thick paste with the spices.
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7
Gradually pour in the warm water while continuing to whisk. The mixture will look thin at first but will thicken significantly as it cooks.
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8
Bring the Shiro to a gentle simmer. Reduce heat to low, cover partially, and let it cook for 15-20 minutes. Stir occasionally to ensure the bottom doesn't scorch. The Shiro is ready when oil begins to separate and pool on the surface.
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9
Season with salt to taste. If you are using Niter Kibbeh for the finish, stir in the remaining tablespoon now for a glossy, aromatic finish.
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10
Gently fold in the torn pieces of injera. Use a folding motion rather than stirring vigorously to ensure the injera pieces stay intact while soaking up the sauce.
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11
Turn off the heat and let the mixture sit for 2-3 minutes. This allows the injera to fully absorb the flavors and reach the perfect 'firfir' consistency.
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12
Garnish with the sliced green chilies and fresh cilantro. Serve immediately while warm.
💡 Chef's Tips
When sautéing onions, the traditional 'dry' method (without oil first) is key to developing a deep, authentic flavor base. If your Shiro powder is unspiced, you may need to increase the Berbere and garlic amounts to compensate. Avoid over-mixing once the injera is added; you want the pieces to be saturated but not turned into a mushy paste. For a tangier flavor, use injera that is 1-2 days old, as it holds its shape better and has a more developed fermented profile. Always use warm water when mixing the Shiro to prevent the chickpea flour from clumping.
🍽️ Serving Suggestions
Serve on a large communal platter lined with a fresh piece of injera. Pair with a side of Ayib (Ethiopian soft crumble cheese) to cool down the spice of the Berbere. Accompany with a side of 'Salata' (Ethiopian tomato and onion salad) for a refreshing acidic crunch. Enjoy with a cup of strong Ethiopian coffee or spiced tea (Shai). Add a dollop of extra Niter Kibbeh on top just before serving for added richness.