Ethiopia Food

Nech’ Shiro is practiced to make a curry sauce. It is mixed with water, salt and injera is added to make a “shiro (fitfit).” Also, when washing chicken, it is rubbed on the skin and lightly grazed with flame to do away with feather roots.

Utensils:
large cooking pot
large frying pan
mortar and pestle
covered container (preferably glass)

Elements:
11 cups peas
5 cups beans
5 cups chick peas
1 cup sacred basil
½ cup bishop’s weed
1 cup ginger (chopped)
1 cup garlic (chopped)
½ cup false cardamom
1 cup oregano
¼ cup fenugreek
1 cup red onion (chopped)
to taste salt

How to fix Mildly spiced powdered peas – Nech’ Shiro
Wash the beans, peas and chick peas separately. Put in boiling water for 30 minutes. Place in a low oven for a but. Before they are dry , roast and arranged aside. Grind to do away with the seeds from pods and dump the burned seeds. Set aside. Pound the ginger, garlic and onion together. Place the mixture in low oven to dry. Heat all the spices in a frying pan and mix with the beans and peas. Grind the mixture into a fine powder and sift. Store in a covered container in a dry place and use in small amounts as demanded.

Have you been to Ethiopia?

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