Shiro Wot Be'enqulale: calories and recipe

Ingredients

• 80 g field peas spiced flour (shiro) (1.5 small cup)
• 75 g oil (1 medium ECC)
• 5 g salt (1 small spoon)
• 15 g berbere (1.5 tbsp)
• 67 g onion, chopped (3 tbsp)
• 71 g tomato, unpeeled, chopped (1 medium ECC)
• 1000 g water (1.0 l)
• 60 g chicken egg, whole (1 large egg)
• 5 g garlic, peeled, mashed (1 small spoon)

How to make it

1. 1Heat the saucepan, cook onion over a low heat for about 3 minutes, until golden brown.
2. 2Pour in the oil and cook for 1 minute; incorporate chopped tomato and cook for 2 minutes.
3. 3Add berbere and cook for 2 minutes; add garlic and cook for 2 minutes.
4. 4Pour in an adequate amount of water and boil for 2 minutes.
5. 5Gradually sprinkle the pea shiro flour, stirring continuously to prevent lumping, and boil for 10 minutes.
6. 6Add whisked egg and cook, stirring gently for 2 minutes so eggs stay in ribbons.
7. 7Season with salt and cook for 2 minutes, then serve hot with enjera.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025