Shuroe

Shuroe Recipe from Ethiopia: A Delicious Chickpea Flour-based Dish

Region / culture: Ethiopia | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Shuroe is a traditional Ethiopian dish made with chickpea flour and a blend of spices. It is a versatile dish that can be served as a side dish or as a main course with injera, a type of Ethiopian flatbread.

History

Shuroe has been a staple in Ethiopian cuisine for centuries. It is a popular dish that is enjoyed by people of all ages and is often served during special occasions and celebrations.

Ingredients

Chickpea and Spice Mix

1 cup chickpea flour
0.5 tsp ground turmeric
0.5 tsp fresh grated gingerroot, or ground ginger
0.25 tsp paprika
0.25 tsp hot red chile powder
0.25 tsp ground aniseed

Sauce

1 cup water
1 tsp corn oil
2 tbsp chickpea flour mixture
0.5 tsp salt

How to prepare

In a bowl, combine the chickpea flour, turmeric, ginger, paprika, chili, and aniseed.
Mix well and set aside.
To prepare the sauce, bring water and oil to a boil.
Add 2 tbsp of the mixture and the salt.
Simmer over low heat for 3 – 4 minutes.
The sauce will quickly thicken to a thick puree.
Serve warm with injera, or serve the sauce with any wot (stew) as a side dish.

Variations

Add vegetables such as spinach or kale to the sauce for added nutrition.
Use different spices to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to mix the chickpea flour and spices well to ensure even distribution of flavors.

- Adjust the amount of chili powder to suit your spice preference.

- Keep an eye on the sauce as it simmers to prevent it from burning.

Serving Suggestions

Serve shuroe with injera, a traditional Ethiopian flatbread, or as a side dish with wot (stew).

Cooking Techniques

Simmer the sauce over low heat to allow the flavors to meld together.

Ingredient Substitutions

You can use vegetable oil instead of corn oil in the sauce.

- Substitute ground cumin for aniseed if desired.

Make Ahead Tips

The sauce can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the dish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve shuroe with other Ethiopian dishes such as doro wat (spicy chicken stew) or kitfo (minced raw beef).

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in a saucepan over low heat, stirring occasionally.

Nutrition Information

Calories per serving

- Each serving of shuroe contains approximately 150 calories.

Carbohydrates

- Chickpea flour is a good source of carbohydrates, providing energy for the body.

Fats

- The corn oil used in the sauce adds a small amount of healthy fats to the dish.

Proteins

- Chickpea flour is also a good source of plant-based protein.

Vitamins and minerals

The spices used in the dish, such as turmeric and ginger, provide essential vitamins and minerals.

Alergens

This recipe contains chickpea flour, which may be a potential allergen for some individuals.

Summary

Shuroe is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Shuroe is a flavorful and nutritious Ethiopian dish made with chickpea flour and spices. It can be served as a side dish or as a main course with injera. Enjoy this traditional dish with family and friends for a taste of Ethiopian cuisine.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Shuroe. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little cottage in the countryside. Maria was known for her delicious cooking, and she had promised to teach me a recipe that had been passed down in her family for generations.

As we sat in her cozy kitchen, surrounded by the aroma of herbs and spices, Maria pulled out a tattered old recipe book from her cupboard. She carefully thumbed through the pages until she came to a yellowed piece of paper with faded handwriting. This, she said with a smile, was the recipe for Shuroe.

Maria explained that Shuroe was a traditional dish from her homeland, a small village in the mountains of Eastern Europe. It was a hearty stew made with tender chunks of beef, potatoes, carrots, and a rich broth infused with paprika and other spices. The secret, she said, was in the slow cooking process that allowed the flavors to meld together perfectly.

I watched intently as Maria began to prepare the ingredients, chopping the vegetables with practiced skill and seasoning the meat with a blend of spices that filled the kitchen with an enticing aroma. She showed me how to brown the beef in a hot skillet, creating a caramelized crust that would add depth to the stew.

As the pot simmered on the stove, Maria regaled me with stories of her grandmother, who had taught her the recipe when she was just a girl. She spoke fondly of the long days spent in the kitchen, learning the art of cooking from the woman who had passed down her love of food to the next generation.

When the stew was finally ready, Maria ladled out steaming bowls for us to enjoy. The first taste was like a revelation – the tender beef melted in my mouth, the vegetables were perfectly cooked, and the broth was rich and flavorful. It was a dish that spoke of tradition and comfort, of shared meals and cherished memories.

After that day, I made Shuroe many times in my own kitchen, following Maria's instructions to the letter. Each time I cooked the stew, I felt a connection to the generations of women who had come before me, passing down their knowledge and love through the simple act of sharing a meal.

And so, the recipe for Shuroe became a part of my own culinary repertoire, a reminder of the bond between friends and the power of food to bring people together. I treasure the memory of that day in Maria's kitchen, where I learned not just a recipe, but a story that would stay with me for a lifetime.