Small Dish of Mitten Shiro Powder

Shiro Powder, Mitten


Africa: Ethiopia, Eritrea   -   Mitten Shiro
Makes:
Effort:
Sched:
DoAhead:  		 3/4 cup
**
15 min
Yes		 Shiro powder is a very important in Ethiopia and Eritrea, as basis for tasty and nutritious stews, generally spooned onto a sheet of Injera.

3/4
-----
1
1/2
1/2
1/2
-----
c
-----
T
t
t
t
-----
Chickpea Flour (1)  
-- Spices
Berbere Spice (2)
Cardamom Seeds (3)
Nigella Seeds
Ajwain Seeds
------------
 
Make   -   (5 to 10 min)
  1. Grind together All Spices.
  2. Sift Besan to remove all lumps.
  3. Dry pan toast it over moderate heat, stirring almost constantly (a silicone rubber spatula is best) until it is a very lightly tan no darker than in the photo. A pan surface temperature of 440°F/227°C to 460°F/238°C works well. Below 440 it doesn't brown and above 460 you will see wisps of smoke and need to turn it down quickly.
NOTES:

  1. Chickpea Flour:

      [Besan (India)]   Confirm that your Chickpea Flour is not too old, a year is too old. This flour can be purchased in most Ethnic markets and all Indian markets.

  2. Berbere Spice:

      This is the most common spice mix in Ethiopia and Eritrea. The quantity is flexible, some people use a lot more. It is easily made following our recipe Berbere Spice Mix.

  3. Green Cardamom Seeds:

      Cardamom looses its power fairly quickly when out of the pod, and very quickly if ground. Shelling the seeds is tedious, but if your spice grinder is good, you can just use 15 whole pods.

  4. Comments:

      Chickpea Flour is dry pan roasted in this same way in Burma, but used as a thickener and sprinkle over salads.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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