Tsebhi Shiro

Tsebhi Shiro Recipe - Delicious Vegetarian Dish from Eritrea

Region / culture: Eritrea | Servings: 4 |

Vegetarian diet

Introduction

Tsebhi Shiro is a traditional Ethiopian dish made with groundnuts and spices. It is a flavorful and hearty stew that is often served with injera, a type of Ethiopian flatbread. This dish is popular in Ethiopian cuisine and is enjoyed by many for its rich and savory flavors.

History

Tsebhi Shiro has been a staple in Ethiopian cuisine for centuries. It is a dish that is often enjoyed during special occasions and celebrations. The combination of groundnuts, spices, and butter creates a unique and delicious flavor that is loved by many.

Ingredients

500 g of raw dry groundnuts
100 g of butter
2 spoons of tomato paste
2 small onions
2 tsp of mixed spices to taste
salt and pepper to taste

How to prepare

Shell the groundnuts, clean them, and grind them into flour.
Place the other ingredients into a saucepan with 500 cc of water and bring it to a boil.
Let it simmer for 30 minutes.
Serve with injera.

Variations

Add vegetables such as carrots, potatoes, or spinach to the stew for added nutrition and flavor.
Use different spices such as cumin, coriander, or paprika to change up the flavor profile of the dish.

Cooking Tips & Tricks

Make sure to grind the groundnuts into a fine flour to ensure a smooth texture in the stew.

- Adjust the amount of spices and pepper to suit your taste preferences.

- Stir the stew occasionally while simmering to prevent it from sticking to the bottom of the pan.

Serving Suggestions

Tsebhi Shiro is traditionally served with injera, a type of Ethiopian flatbread. It can also be enjoyed with rice or couscous for a different twist.

Cooking Techniques

Grinding the groundnuts into a fine flour is an important step in this recipe to ensure a smooth texture in the stew.

- Simmering the stew for at least 30 minutes allows the flavors to meld together and creates a rich and savory dish.

Ingredient Substitutions

If you don't have groundnuts, you can use peanut butter as a substitute.

- Olive oil can be used instead of butter for a healthier option.

Make Ahead Tips

Tsebhi Shiro can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat the stew on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Tsebhi Shiro in a large bowl with injera on the side for a traditional presentation. - Garnish the stew with fresh herbs such as cilantro or parsley for a pop of color.

Pairing Recommendations

Tsebhi Shiro pairs well with a side of Ethiopian salad or sautéed greens.

- Enjoy this dish with a glass of Ethiopian honey wine for a complete dining experience.

Storage and Reheating Instructions

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

- Reheat the stew on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

- A serving of Tsebhi Shiro typically contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

- Groundnuts are a good source of carbohydrates, providing energy for the body.

- Tomato paste also contains carbohydrates, adding to the overall carbohydrate content of the dish.

Fats

- Butter is a rich source of fats, adding flavor and richness to the dish.

- Groundnuts also contain healthy fats, which are beneficial for heart health.

Proteins

- Groundnuts are a good source of plant-based protein, making this dish a great option for vegetarians.

- The combination of groundnuts and butter provides a good amount of protein in this dish.

Vitamins and minerals

Groundnuts are rich in vitamins and minerals, including vitamin E, magnesium, and phosphorus.

- Tomato paste is a good source of vitamin C and potassium, adding to the nutritional value of the dish.

Alergens

This dish contains groundnuts, which are a common allergen for some individuals.

- Butter may also be a concern for those with dairy allergies.

Summary

Tsebhi Shiro is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Tsebhi Shiro is a delicious and nutritious Ethiopian dish that is perfect for a cozy meal at home. With its rich flavors and hearty ingredients, this stew is sure to become a favorite in your recipe collection. Enjoy it with injera or your favorite side dish for a satisfying and flavorful dining experience.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Tsebhi Shiro. It was many years ago, when I was visiting my dear friend Aida in Ethiopia. Aida had invited me to her home for dinner, and as soon as I stepped inside, the aroma of spices and herbs filled the air.

I watched in awe as Aida effortlessly prepared a traditional Ethiopian meal, using ingredients that were foreign to me. She explained to me that the key ingredient in many Ethiopian dishes was a spice blend called berbere, which consisted of a variety of spices such as chili peppers, garlic, ginger, and fenugreek.

As we sat down to eat, Aida served us a steaming bowl of Tsebhi Shiro, a thick stew made from ground chickpeas and berbere spice. The flavors danced on my tongue, and I knew I had to learn how to make this dish myself.

Aida graciously shared her recipe with me, and over the years, I have perfected it to suit my own tastes. The process of making Tsebhi Shiro is a labor of love, requiring patience and attention to detail. But the end result is always worth it, as the rich, spicy flavors never fail to impress my family and friends.

To make Tsebhi Shiro, I start by toasting chickpea flour in a dry pan until it turns golden brown and gives off a nutty aroma. This step is crucial in developing the depth of flavor in the stew.

Next, I sauté onions, garlic, and ginger in a generous amount of oil until they are soft and translucent. Then, I add the berbere spice blend, along with a splash of water to create a thick paste. The fragrance that fills my kitchen at this point is intoxicating, and I can't help but smile in anticipation of the meal to come.

I then stir in the toasted chickpea flour, along with more water to create a smooth, velvety consistency. I let the stew simmer gently on the stove, allowing the flavors to meld together and deepen.

As the Tsebhi Shiro cooks, I can't help but think back to that evening in Aida's kitchen, where I first fell in love with Ethiopian cuisine. The memories of that night inspire me to keep exploring new recipes and techniques, always seeking to expand my culinary horizons.

When the Tsebhi Shiro is finally ready, I serve it piping hot, garnished with a sprinkle of fresh parsley and a squeeze of lemon juice. The first spoonful is a revelation, as the complex flavors explode on my palate.

I am grateful to Aida for introducing me to this amazing dish, and for inspiring me to continue my culinary journey. The recipe for Tsebhi Shiro will always hold a special place in my heart, as a reminder of the power of food to bring people together and create lasting memories.