Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.
Shiro with injera
Also known as ሽሮ · shiro wat · shiro be injera · chickpea flour stew with injera
Powdered chickpea stewed with berbere into a thick, deeply spiced purée, scooped up with sour flatbread rather than eaten with cutlery.
Typical serving
460 kcal
usually 360–580 kcal
 Protein | 19 g |
|---|---|
 Carbs | 66 g |
 Fat | 13 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- shiro flour and berbere from an Ethiopian grocer
- injera, unless you are making it days ahead
Ingredients
Serves 2 · dimmer marks are storecupboard
- 120gshiro flour
- 2injera
- 1onion
- 3garlic cloves
- 2 tbspberbere
- 2 tbspoil
- 1tomato
Method
5 steps
chop · 6mOnion and garlic chopped very fine — there is nothing to hide a chunk behind in a purée.
fry · 12mOnion cooked dry first, without oil, until it collapses and starts to stick, then the oil, garlic and berbere.
fold · 4mShiro flour whisked into hot water separately, then poured in slowly. Tipped in dry it seizes into lumps that never come out.
simmer · 15mStirred often as it thickens, loosened with more water whenever it gets too stiff to move.
finish · 2mTomato through at the end, and injera to scoop with rather than cutlery.
Worth knowing
Shiro is made from flour rather than whole pulses, which is why it thickens in minutes and keeps indefinitely as a store-cupboard dish.
More from the African kitchen
Closest in calories
Browse macros for every African dish Foodakl can log: North African · West African · East African · Southern African
Eaten it? Don't type it.
Point the camera at the plate. Foodakl names what's on it, counts what matters, and keeps the record — no database, no dropdowns. Your photo is read, never kept by us.