Shiro is a popular Eritrean dish celebrated for its unique blend of tradition, nutrition, and communal joy. Packed with organic ingredients, it boasts impressive health benefits and holds a special place in the hearts of Eritreans, both at home and abroad. The skilled hands of women are central to its making, ensuring it remains a favorite across all ages.
Imagine a rich, steaming shiro served from a traditional handmade clay pot, xahli, poured generously over fresh, warm injera (flatbread). When served with salad and vibrant green peppers on the side, you won’t be able to wait to dig in! Its aroma, delicious taste and deep traditional roots truly offer an extraordinary culinary experience.
There’s something curious about shiro that makes it special: we often take it for granted when it’s readily available, but its absence leaves a significant void in our diet. Its absence causes craving that intensifies with each passing moment without it. Its appeal seems to stem from its attractive presentation, tradition, the dedicated role of women in its preparation, and its numerous health benefits.
The skill of women in preparing shiro is truly remarkable. I vividly remember my mother going to the market to buy chickpeas, whose flour is the main component that makes shiro what it is, and the other ingredients that go with it, cooking the shiro and serving it at our dining table.
It is such sweet memories, along with the very essence of shiro, that emotionally bind families together, making shiro the most missed dish when one is so far away from home.
Chickpeas, a versatile base for many dishes worldwide, is the primary legume used in making the flavorful shiro flour that is used in making shiro, the dish. After they are rinsed, the chickpeas are boiled in water and then drained. Once drained, they are spread on a mat used for that purpose until they moderately dry in the sun. They’re then roasted on a wide circular pan, moqulo. The roasted chickpeas are then spread out again to cool. Everyone remembers sneaking a bite of the delicious roasted chickpeas before it goes to the grinding mill. When the husks of the chickpeas are removed, the roasted chickpeas are mixed with an assortment of ingredients, including garlic, dried onions, red pepper, fenugreek, small pieces of rue, basil, ginger and salt and ground into a fine flour.
The making of shiro, the dish, begins by frying onions in oil, in xahli or any other pan, for a few minutes over a moderate heat. Then mashed tomatoes are added and fried for another few more minutes before water is poured. Once the water boils, the shiro flour is slowly added in small amounts and stirred continuously to prevent it from coagulating. Later, garlic and green chilies (either finely cut or chopped in two) may be added to enhance the flavor. Finally, salt is added to taste, and the shiro is left to boil for a few minutes.
Once the shiro is ready, families sit in a circle, meadi, and gobble the fresh shiro served over a platter covered with injera. It’s a simple dish, incredibly delicious, and deeply satisfying. Shiro can also be served as shiro fit-fit, mixed with shredded injera or kitcha (unleavened flatbread) and eaten with spoon.
With a rise globally in health problems associated with eating habits, people all over the world are becoming concerned about the food they eat and are increasingly becoming very selective. And Shiro stands out as a traditional, wholesome dish with impressive nutritional values.
Chickpeas, shiro’s main ingredient, are a rich source of protein, essential for building and repairing body tissues and supporting overall growth by producing enzymes and hormones. Their high dietary fiber content helps in maintaining a healthy weight and lowers the risk of diabetes and heart disease by supporting a healthy digestive system. Fenugreek improves blood sugar control and reduces cholesterol levels. Chili peppers are known for their capsaicin content, which can boost metabolism and promote weight loss. And ginger and garlic have potent anti-inflammatory and antioxidant effects.
Moreover, when shiro is served in a meadi, its social values further enhance its health benefits. Meadi gives people a profound sense of togetherness, making such dining moments colorful and truly memorable. It is a favored dish during the fasting seasons. Even when fasting seasons are over, despite the high appetite for meat, shiro is still served, sometimes with ghee added to enhance the flavour.
Shiro is so popular among Eritreans that Eritrean restaurants at home and abroad proudly feature it on their menus to the delight of their customers. I still remember my high school Indian teacher telling me shiro was his favorite Eritrean dish.
Shiro is a tasty and healthy traditional dish that continues to thrive. Its diverse ingredients combine to offer numerous health benefits. When served in a meadi, the added value of togetherness enhances its beauty. As a healthy option, we can happily cook it for any occasion. Therefore, we should continue to explore and cherish traditional dishes to enjoy their flavors and contribute to addressing food-related health issues.