Shiro
 Shiro served upon injera is a staple food of Eritrean and Ethiopian cuisine | |
| Jinis | Stew |
|---|---|
| Panggonan asal | Ethiopia and Eritrea |
| Woworan pokok | Chickpeas or broad beans, onions, garlic |
| Variasi | Shiro fit-fit |
 Buku masakan: Shiro  Médhia: Shiro | |
Shiro ( Ge'ez ) yaiku salah sawijining olahan sup sing asale saka Étiopia-Eritrea sing bahan utamane yaiku kacang- kacangan bubuk utawa panganan kacang polong. Asring disiyapake kanthi tambahan bawang cincang, bawang putih lan, gumantung saka variasi regional, jahe utawa tomat sing dicincang lan mrico. Shiro disajekake ing ndhuwur injera (roti ragi) utawa kitcha (roti rata tanpa ragi). Tegabino shiro minangka jinis shiro sing digawe saka legum, kacang buncis, kacang polong, utawa kacang-kacangan fava, minyak (utawa butter), lan banyu. Iki digawa bubble menyang meja ing pot lempung miniatur utawa wajan aluminium cethek. Iki asring dikonsumsi nganggo injera peteng utawa sergegna. [1]
Referensi
[besut | besut sumber]- ↑ McCann, James C. (2009). Stirring the Pot: A History of African Cuisine. Ohio University Press. kc. 104. ISBN 9780896804647.