One of the main stream papers The Washington Post now has it all about our long time loved meal Shiro. Yanan Wang who wrotes features for the paper describe Shiro by saying “The most delicious Ethiopian dish you’ve probably never heard of”.
One look at the dish bubbling in its stone bowl, set beside a large plate of injera and fresh vegetables, and it’s difficult to understand why anyone would consider shiro a "poor man's meal." But this is how chef Tiruzer "T" Mamo of Abol in Silver Spring describes the stew (also spelled “shuro” or “shero”), thick with chickpeas and beans, and long a staple in her native Ethiopia.
“Most Ethiopians eat this dish because the cost is very low,” Mamo said, though she was quick to add that it’s not all about pinching pennies. “You can add meat to it; you can add butter. You can prepare it the way you want it.”
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Follow this recipe while watching the Diretube Bozena Shiro with Chicken video. See Video for this Recipe: Bozena Shiro Wet Ingredients: tomato onion shiro flour oil salt water green pepper basil garlic chicken breast rosemary butter Chicken Preparations Instructions: 1.
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Fried Potato Balls - Tasty and Easy Food Recipes