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Mit’in Shiro How to prepare spiced, hot , powdered peas – Food from the Fantastic North East Africa

19 Comments · Ethiopian Food

How to prepare spiced, strong , powdered peas Mit’in Shiro is a prepared mixed powdered legume spice practiced to make an instant pungent sauce or is added to normal w’et to present it a thicker consistency.

large cooking pot
large mixing bowl
large frying pan
mortar and pestle
covered container, preferably glass

Elements of Mit’in Shiro:
11 cups peas
5 cups lentils
5 cups chick peas
5 cups beans
5 cups red pepper (berbere)
1 cup garlic (bright , chopped)
1 cup ginger (fresh , chopped)
1 cup red onions (new , chopped)
1 cup rue seeds
1 cup oregano
2 Tbsp. fenugreek
1 cup sacred basil
15 pods cardamom seeds
2 Tbsp. cloves
2 Tbsp. cinnamon
1 Tbsp. bishop’s wee
1 Tbsp. coriander
to taste salt
2 cups water, wine or t’ej

How to prepare Mit’in Shiro How to prepare spiced, pungent , powdered peas
Wash the peas, lentils, chick peas, and beans separately, boil in water for 3-5 minutes and drain. Place in a low oven for a however and previousthey are dry , roast separately. Grind to eradicate seeds from pods and discard the burnt seeds. Set aside. Take the bright ginger, garlic, onion, rue and oregano and pound hand in hand until fine. Mix powdered spices with 2 cups of water, red wine or t’ej. Add red pepper to the mixture and pound lightly together. Then put in a large bowl, cover and leave overnight. The subsequently morning, broadcast the mixture out on a clean mat in the sun to dry. You can moreover dry this in a very much low oven. In a frying pan roast the sacred basil, fenugreek, coriander, cloves, cinnamon, salt and bishop’s weed over a low fire for about 3 minutes and add to the above. Grind hand in hand to a fine powder. Store in a dry place, in a tightly closed container. May be maintained indefinitely. Use in small amounts since expected.

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