Ethiopia Food

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

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

Component of Nech’ Shiro Mildly spiced powdered peas:
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 prepare 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 delete the seeds from pods and dispose of the burned seeds. Set aside. Pound the ginger, garlic and onion hand in hand. Place the mixture in low oven to dry. Heat the whole thing 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 since compelled.

Have you endeavored Ethiopia food before?

Report This Post